2 cups GF flour blend
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. xanthan gum
1 cup milk (regular or almond are what I’ve used)
1/2 cup oil (I use safflower but any oil is fine)
2 eggs
2 tsp. vanilla
1 cup boiling water or hot coffee

Combine all ingredients. Mix by hand and scrape down sides of bowl. Then place on mixer and mix on medium speed for 2 min. Take off mixer and add hot liquid. Mix carefully by hand until well combined. Pour into prepared pans. Bake at 325 for 20-25 min.  Recipe will yield 2 8 or 9 inch cake pans.

My GF flour blend is 1 pound cornstarch, 1 pound tapioca starch, 1 pound sorghum flour, 1 pound brown or white rice flour, and 1 pound of almond or oat flour. I just mix that all together well and it’s good to go!

500 grams 64% chocolate

160 grams butter

6 egg yolks

12 egg whites

200 grams sugar

Over a bain marie, melt 500g of 64% chocolat with 160g of butter. Remove from heat and stir in 6 egg yolks. Let cool. Whip up 12 egg whites and add gradually 200g of sugar. Slowly fold the chocolate into the meringue. Fill your little cups with a poche à douille, cover and refrigerate 1 to 2 hours.

There you go!

– ¼ C. firmly packed light brown sugar

-2 Tbs. light corn syrup

-3 T. Butter

– ¼ C. Flour

-1/4 C. chopped pecans lightly toasted (optional)

(preheat oven to 375 degrees)

1. Combine sugar, corn syrup and butter in saucepan. Bring to a boil, whisking constantly. Whisk in flour and pecans,  remove from heat.

1. Place in 1tsp to 1Tbs size mounds on parchment covered baking sheets. Bake at 375 until lightly browned, 4-8 minutes.

1. Cool 1 to 2 minutes. While still warm and flexible, drape over inverted tart tins (or spice jars, shot glasses or anything small that works). Cool. If cookie hardens too fast, place back in oven for a second to soften.

1. Fill with whatever you desire! My favorite is strawberries with whipped cream and fudge sauce to top it off!

4 eggs plus 1 egg yolk
2 C. sugar
1/2 tsp. salt
5 C. milk
4 C. cream (or 5 :))
2 Tbs. Vanilla

• Beat eggs with sugar until thick and very light in color. Whisk in remaining ingredients.
• Pour into freezer container of ice cream maker and proceed with maker instrudtions.

• Bread pudding:

2 cups whole milk (or half and half)

1/4 cup butter

2/3 cup brown sugar

3 eggs

2-3 tsp cinnamon

1 tsp vanilla

3-4 cups bread in small pieces

• Sauce: 

~2 cups milk (or half and hlaf)

~ 1/4 to 1/3 cup sugar

~ 2 T butter

~ 2 T flour

~ 1 tsp vanilla

pinch of salt

• Directions:

Heat milk just until film forms over the top. Add the butter, stire till melted. Cool to lukeworm.

Combine sugar, eggs, cinnamon and vanilla. Beat for about 1 minute.

Place bread in lightly greased pan. Pour the batter on top of the bread. Sprinkle with sugar.

Bake at 350F or 150C for 45 to 50 min. Serve worm with the sauce nice and hot.

1 C. butter

1 C. brown sugar

1 T. lemon peel

1 T. ground cinnamon

1 T. ground ginger

1 C. dark corn syrup or other syrup (rice, agave…)

2 eggs, beaten

5½ – 6 C. flour

1 t. salt

1¼ t. baking soda

Cream the butter; add brown sugar, lemon peel and spices; blend.

Bring the syrup to a boil; pour into the creamed mixture; stir until well-blended.

Add eggs and blend.

Sift 3 cups of the flour with the salt and baking soda; add to mixture. Stir in 2½ cups of flour, gradually.

Turn out onto a lightly floured surface and knead about 10 minutes, using the remaining ½ cup flour, if necessary.

Chill 1 hour.

Separate the dough into several sections (it is slightly stiffer than ordinary dough)

Roll out each section to ¼” thickness.

Transfer to a greased baking sheet; smooth out the dough with a rolling pin. Dust patterns for the house with flour; place over dough and cut out with a sharp knife. Mark “logs” on doors and sides of the house with a two-tined fork or knife.

Bake at 375˚ for 12 – 15 minutes for large pieces, 5 – 7 minutes for smaller pieces. If necessary, trim cookies again with pattern while still warm. Cool on racks.

TO ASSEMBLE

(Cover heavy cardboard with cotton. Wet your thumb and push a path through the cotton to the front door)

It is better to wait a day after baking before assembly. If you want to fasten cellophane over the windows, do it now with flour paste.

Make a sugar syrup:

Melt 2 cups of sugar in a wide, heavy skillet – you must be able to dip the large pieces. Stir constantly to keep from burningKeep on medium heat while working. Work carefully to avoid burns.

~~~

During assembly, make sure each piece glued firmly before adding another. Dip the edge of one side wall into the sugar syrup and quickly attach it to the ajoining side. In this way, assemble the walls and “glue” it to the floor (you could add little people or furniture before attaching the floor, if you like.

To put on the roof, dip the slanting edges of one side of the house into the syrup and quickly set the roof in place, carefully lining up te top edge with the peak and allowing about 1″ to overhang on the 3 other sides. Repeat on the other side of the house.

Add doors, open wide. Assemble chimney and put in place.

If you’ve made people or trees, put them in place, then add the fence.

Spread snow icing liberally on the house and fence. Icicles will form naturally if you apply the icing from the top. Sprinkle with confectioner’s sugar while the icing is still moist, shaking it through a fine sieve.

Snow icing

Place 1 lb. of confectioner’s sugar in a mixing bowl. Beat 3 egg whites slightly with a fork; add to the confectioner’s sugar and beat with an electric mixer on low speed for 1 minute. Add 1 tablespoon white vinegar; beat 2 minutes more at high speed or until stiff and glossy, as for stiff meringue.

CRUST
(for one 2-crust pie, or two crumble-top pies)

Stir together:

2 C. flour
1 t. salt

Cut into the above with a pastry blender or fingers:
3/4 C. butter

– Sprinkle dough with 4 T. ice water, tossing with a fork. If necessary, add 1t – 1T more ice water.
– Gather into a ball  and divide into two, roll out on a lightly flour pastry cloth using a roller ‘stocking’.
-Fold into fourths and unfold into a 9″ pastry pan, careful not to stretch.

DOUBLE CRUST FILLING

2 T. flour
1 C. sugar
1 t. cinnamon

-Mix ingredients and toss with enough cored, peeled and thinly sliced apples to generously fill a 9″ pan. Place in pastry-lines pan and dot with 1 1/2- 2 T. butter and top with remaining crust. Decorate and seal edges as desired. (Granny smith apples suggested)

CRUMB TOP FILLING

1/2 C. sugar
1 t. cinnamon

-Toss with apples, put in crust-lined pan and top with crumb topping:

1 C. flour
3/4 C. sugar
1 stick (1/2 cup) butter- cut in

-Bake in preheated oven at 450° for 10 minutes, then reduce heat to 350° and bake until done (35- 45 minutes).

~~~recipe from Grandma Szobody~~~