Post by Sheila on Jan 14, 2012 20:47:27 GMT -5
Snickerdoodles (Gluten Free)
2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick Gluten Free mix
2 teaspoons ground cinnamon
Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms.
In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
There was a bar of chocolate in the fridge and a post it note saying, "Don't eat me." but Now there's an empty plate and a note, "Don't tell me what to do!"
Some people call it Chocolate. I call it breakfast!!!
Idea of a good balanced diet is... A piece of chocolate in each hand.
Wishes we could be like bears. Get all fat eating good food in the fall, hibernate all winter, and be all skinny for summer... Then do it all over again..
Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup white sugar
1 egg
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Chocolate Chip Cookies (Gluten Free)
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
(bisquick)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
Directions
1.Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
2.In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
3.Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Chocolate Peanut Butter Bars
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
Directions
1.Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
2.Press into a 9 x 13 inch pan.
3.Melt chocolate chips and spread over the top. Cool.
2 eggs
1 1/4 cups sugar
1/4 cup butter, softened
1/4 cup shortening
2 cups Bisquick Gluten Free mix
2 teaspoons ground cinnamon
Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms.
In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
There was a bar of chocolate in the fridge and a post it note saying, "Don't eat me." but Now there's an empty plate and a note, "Don't tell me what to do!"
Some people call it Chocolate. I call it breakfast!!!
Idea of a good balanced diet is... A piece of chocolate in each hand.
Wishes we could be like bears. Get all fat eating good food in the fall, hibernate all winter, and be all skinny for summer... Then do it all over again..
Flourless Peanut Butter Cookies
1 cup peanut butter
1 cup white sugar
1 egg
Directions
1.Preheat oven to 350 degrees F (180 degrees C).
2.Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe as you desire.
Chocolate Chip Cookies (Gluten Free)
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
(bisquick)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
Directions
1.Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
2.In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
3.Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Chocolate Peanut Butter Bars
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
Directions
1.Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
2.Press into a 9 x 13 inch pan.
3.Melt chocolate chips and spread over the top. Cool.