Desserts

Ingredients:

Directions:

1. Combine egg whites, vanilla, and salt. Beat until stiff, but not dry.
2. Gradually add sugar, beat until still stiff and satiny.
3. Fold in chips.
4. Drop by teaspoonful on a greased cookie sheet.
5. Bake at 300 degrees for 30 minutes.

Buckeye Bars

By, Mary Kay Sharrett – 2004 Conference Cookbook

Ingredients:

Directions:

1. Combine margarine and 1 cup peanut butter in a mixing bowl.
2. Add confectioners’ sugar and continue to beat until mixed together completely.
3. Pat mixture into a 13 x 9” pan.
4. Combine chocolate chips and remaining ½ cup peanut butter in a saucepan.
5. Cook over very low heat until melted.
6. Spread over peanut butter layer.
7. Refrigerate.

Gluten Free Chocolate Cake

By, Sylvia Bower – 2004 Conference Cookbook

Ingredients:

Directions:

1. Combine dry ingredients in large bowl and mix.
2. Beat eggs well, add milk and oil.
3. Mix together both dry and wet ingredients. The batter will be thin.
4. Pour into greased and floured 13 x 9” pan.
5. Bake 350 degrees for 35-40 minutes.

Autumn Apple Cake

By, Sylvia Bower – 2004 Conference Cookbook

Ingredients:

Directions:

1. Place diced apples in a bowl.
2. Add sugar, oil, vanilla, soda, salt and eggs and mix thoroughly.
3. Sift dry ingredients together and add to wet mixture.
4. Pour into greased 13 x 9” pan.
5. Bake 350 degrees for 60 minutes or until cake shrinks from sides of pan.

Frosting Ingredients:

Directions:

1. Combine ingredients and beat well.
2. Spread on cake with knife.

Easy Flourless Chocolate Cake

By, Sylvia Bower – 2004 Conference Cookbook

 Ingredients:

 Directions:

1. Preheat oven to 375 degrees.
2. Grease 8” round pan.
3. In double broiler over barely simmering water, melt chocolate and butter until smooth.
4. Remove from heat and whisk in sugar.
5. Add eggs and combine well.
6. Sift in cocoa powder and whisk until smooth.
7. Pour batter into prepared pan.
8. Bake for 25 minutes or until thin crust is formed.
9. Cool cake for 5 minutes before removing from pan to cool completely on wire rack.
10. Transfer to serving plate and dust lightly with cocoa powder or spread with Ganache.
11. Refrigerate.

 Ganache Ingredients:

 Directions:

1. In small pan bring cream and butter to a boil.
2. Remove from heat and add chocolate, stir until smooth.

GF Buttermilk Brownies

By, Nonie Barnhart – 2004 Conference Cookbook

Ingredients:

 Directions:

1. In saucepan, combine butter, cocoa and 1 cup water.
2. Bring to a boil, stir constantly. Remove from heat.
3. In large bowl, sift together flour, sugar, soda, salt and Xanthan Gum.
4. Stir in eggs, buttermilk and vanilla. Add cocoa mixture and mix till well blended.
5. Pour into greased 15 ½ x 10 ½ x 1” baking pan.
6. Bake 375 degrees for 20 minutes.
7. Immediately pour frosting over brownies, spread evenly, cool and cut into bars.

Frosting Ingredients:

Directions:

1. In saucepan, mix butter, cocoa and buttermilk. Cook and stir until boiling. Remove from heat.
2. Beat in confectioner’s sugar, walnuts and vanilla.

Dump Cake

By, Irene Edge – 2004 Conference Cookbook

 Ingredients:

 Directions:

1. In ungreased 9 x 13” pan, pour in cherries.
2. Layer with pineapple.
3. Sprinkle cake mix over fruit.
4. DO NOT STIR.
5. Cut up margarine and place over mix.
6. Bake 325 degrees for 75 minutes.

Tip:  You can use fresh fruit as well – prepare it as you would for pie filling. I have mixed strawberries and rhubarb and then layered with the pineapple. Delicious!

Pecan Snowball Cookies

By, Audri Humphrey – 2004 Conference Cookbook

Ingredients:

Directions:

1. Cream butter, blend in powdered sugar, salt, vanilla and water.
2. Add pecans and flour.
3. Mix together with fork – dough will be buttery and crumbly.
4. Form ball as beat as possible and place onto waxed paper, wrap and chill for 4 hours.
5. Roll into little balls – about 1 tablespoon each.
6. Bake 350 degrees for 15 minutes.
7. Sprinkle completely with powdered sugar while still warm.
8. Let cookie completely cool before gently removing them from cookie sheet.

Tip:  The smaller and more round the cookie are, the less likely they are to break apart.

Chocolate Crinkles

 2004 Conference Cookbook

Ingredients:

 Directions:

1. Mix oil, cocoa, butter and sugar.
2. Blend in one egg at a time until well mixed.
3. Add vanilla.
4. Measure flour by dipping method or by sifting.
5. Stir flour, Xanthan gum, baking powder and salt into oil mixture.
6. Chill several hours.
7. Drop by teaspoonfuls of dough into confectioners sugar.
8. Roll in sugar, shape into balls.
9. Place about 2” apart on greased cookie sheet.
10. Bake 350 degrees for 10-12 minutes or until almost no imprint remains when touched lightly in center.
11. Makes about 6 dozen.

Pineapple Cheesecake Squares

 2004 Conference Cookbook

Step 1 Ingredients:

Step 2 Ingredients:

Step 3 Ingredients:

 Directions:

1. Step 1: Mix and spread in 9 x 13” ungreased pan. Bake 350 degrees for 10 minutes.
2. Step 2: Beat cream cheese. Add sugar and eggs. Mix. Stir in pineapple juice. Pour over cheese base. Bake 20 minutes or until center is set. Cool completely
3. Step 3: Combine flour and sugar in 2 quart saucepan. Stir in pineapple juice. Heat until boiling – stir constantly. Fold in cool whip. Spread on top of Step 2.
4. Top with Cool Whip and chopped walnuts. Refrigerate.

GF Pumpkin Pie

By, Debbie Weinstein – 2004 Conference Cookbook

Ingredients:

Directions:

1. Stir by hand thoroughly.
2. Place in pie pan.
3. Bake 325 degrees for 30 minutes, rotate every 10 minutes.

Peanut Butter Dip

2004 Conference Cookbook

Ingredients:

Directions:

1. Mix in a food processor, mini blender or mix by hand.
2. Serve on a small plate with crunchy, fresh vegetables all around the edge of the plate.

Six-Minute Classic Pecan Pie

2004 Conference Cookbook

Ingredients:

Directions:

1. Mix well.
2. Pour into crust, bake 350 degrees for 40-50 minutes.
3. Cool on wire rack.
4. Makes 8 servings.

Sugar Molasses Cookies

By, Carol Hobbs – 2004 Conference Cookbook

 Ingredients:

 Directions:

1. Cream together shortening and sugar.
2. Add molasses and egg; beat well.
3. Mix remaining ingredients and add to first mixture.
4. Mix well. Chill until firm.
5. Form 1” balls, roll in sugar and place on greased cookie sheet, 2” apart.
6. Bake 325-350 degrees for 8-10 minutes.

Gluten Free Buckeyes in Winter

By, Sylvia Bower – 2004 Conference Cookbook

Dough Ingredients:

Filling Ingredients:

Directions:

1. Preheat oven to 375 degrees.
2. In a small bowl combine 1^st 5 ingredients. Blend well and set aside.
3. In a large bowl, beat the sugars, butter and peanut butter until light and fluffy.
4. Add vanilla and egg, beat well.
5. Stir in the flour mixture until blended. Refrigerate while making filing.
6. In a small bowl, combine peanut butter and powdered sugar and blend well.
7. Using your hands, form 20 1 to 2” balls of the filling. (They expand while baking.)
8. To make buckeyes, shape about one teaspoon of dough into a round flat patty.
9. Place a filling ball in the center and ease the dough around it, covering it completely.
10. Place on ungreased cookie sheet, placing the balls about 2” apart.
11. Bake 7-9 minutes until set.
12. Remove immediately and roll in powdered sugar.

Tip:  This recipe won Second Prize at the Ohio State Fair!

Fudgy Coconut Clusters

By, Sylvia Bower –2001 Conference Cookbook

Ingredients:

Directions:

1. Preheat oven to 350 degrees.
2. Line cookie sheet with foil and grease with solid shortening.
3. Combine remaining ingredients, mix well.
4. Drop by rounded teaspoonful onto prepared sheets.
5. Bake 9-11 minutes or until just set. Immediately remove from foil to wire rack.
6. Store loosely covered at room temperature. Makes about 2 ½ dozen cookies.

Mock Oatmeal Cookies with Quinoa

By, Barbara Emch – From 2002 Conference Cookbook

Ingredients:

Mix above ingredients with wire whisk in medium bowl.

Cream above ingredients with mixer in medium bowl.

Directions:

1. Preheat oven to 350 degrees.
2. Add dry mix to creamed mix and mix well by hand.
3. Drop by teaspoonfuls onto greased cookie sheet.
4. Bake 10-12 minutes.

Easiest Fudge Recipe Ever!