Fudgy Brownies

½ cup of butter (1 stick)

2 oz unsweetened chocolate (melted)

1 cup of granulated sugar            

2 large eggs

1 teaspoon of pure vanilla

½ cup of Aunt Kim’s GF flour

 Directions:

Preheat oven to 350 degrees.  Spray an 8 x 8 baking pan

Cream butter, sugar, and vanilla.  Beat in eggs.  Blend in chocolate. Stir in Aunt Kim’s GF Flour.  Bake for about 30 minutes. 

**For Holiday Brownies I added green icing and store bought gf snowman with snowflakes.

***I usually double this recipe***

Butter Cookies

Ingredients:

1 lb of softened butter (4 sticks)

2 cups of sugar

2 large eggs

4 ½ cups of Aunt Kim’s GF flour

Directions: 

Preheat the oven to 350 degrees.

Cream butter and sugar.  Add eggs.  Slowly add flour and mix well.  Put dough in the fridge for at least an hour.  When dough is stiff, take a piece and roll it into a log.  Do this with all the dough.  You can freeze this for later or use now.  Take the log and slice it into cookies.  Dip each cookie into the sprinkle or decoration of your choice.  Bake for about 8 minutes.

Blueberry Muffins

½ Cup Butter (1 stick)

1 Cup Sugar

2 Large Eggs

2 teaspoons Baking Powder

½ teaspoon Salt

1 teaspoon Vanilla Extract

2 Cups of Aunt Kim’s Gluten Free Four

½ Cup Milk

2 ½ Cups of Blueberries

¼ Cup Sugar for Topping

Directions: 

Preheat oven to 375 degrees.  Grease muffin tins or line with papers.

Beat together the butter and sugar.

Add eggs, one at a time.  Beat in the baking powder, salt and vanilla.   Add the flour alternately with the milk.

Fold in the blueberries.  Scoop the batter into the tin with a scoop to keep them all the same size.  Sprinkle with sugar.

Bake for 20 to 30 minutes depending on muffin size.

Slamming Blueberry Pancakes

1 cup of Aunt Kim’s GF Flour

1 ½ c milk      

2 teaspoons of vanilla

1 Tablespoon of sugar

1 large egg

1 4oz container of blueberries

2 tablespoons of water, as needed

Directions:

Heat griddle on medium heat. 

Beat egg and sugar together.  Add milk and vanilla.  Add in Aunt Kim’s GF flour.  Mix in blueberries.  Add water, as needed if mixture is too thick.

Drop about 2 tablespoons of mixture onto the griddle.  Turn pancake when bubbles start to form on top of the pancake.  Cook the other side of the pancake until browned.

Serve with your favorite toppings.  I like mine with butter and syrup.

Snickerdoodles

Ingredients:

1 cup of butter (2 sticks)

1 ½ cups of sugar

2 large eggs

2 ¾ Cup of Aunt Kim’s Gluten-Free flour

2 teaspoons of cream of tartar

1 teaspoon of baking soda

Cinnamon sugar mixture

¼ cup of sugar

¼ cup of cinnamon

 Directions:

Preheat oven to 350 degrees

In a medium bowl mix butter, sugar and eggs.  In a small bowl add cream of tartar and baking soda to Aunt Kim’s GF flour.  Slowly blend the dry ingredient to the wet ingredients.  Scoop dough into balls.

In a small bowl mix the cinnamon and sugar.  Roll the dough in the cinnamon sugar mixture.  Place on a baking sheet and bake for about 8 to 10 minutes

Banana Bread

2 cups of Aunt Kim’s GF Flour

1  teaspoon of baking powder

1  teaspoon of baking soda

½ teaspoon of cinnamon

¼ teaspoon of nutmeg

2 large eggs

½ cup of canola oil

1 cup of sugar

1 cup of smashed bananas (about 3)

Directions:

Preheat oven to 350 degrees.  Spray 2 loaf pans with gf nonstick cooking spray.

In a small bowl mix the gf flour, baking powder, baking soda, cinnamon and nutmeg.  In a large mixing bowl add the eggs oil, and sugar.  Beat for about 1 min.  Add in the flour mixture.  Beat for about another minute. Stir in the bananas.  Pour into the loaf pans and bake for about 30 min.

**This is a great recipe where you can add your own favorites.  I like to add chocolate chips (@1 cup).  Walnuts are also a great addition to this recipe(@1/2 cup)

Mexican Wedding Cookies

Ingredients:

1 cup of butter softened (2 sticks)

½ cup powdered sugar

2 cups Aunt Kim’s GF flour

2 teaspoons of vanilla

¼ teaspoon salt

¾ cup finely chopped pecans

1 cup of powdered sugar of rolling

Directions:

In a bowl, with a hand mixer,  mix the butter and sugar until fluffy.  Add in the GF flour, vanilla, salt, and chopped pecans.  Mix until combined. 

Chill dough for at least 2 hours.

When ready for baking:

Preheat oven to 400 degrees.

Roll dough into 1-inch balls.  Place on a cookie sheet.

Bake about 10-12 minutes.

Remove from cookie sheet and allow to slightly cool. 

Roll warm cookies in powered sugar. 

**Re-roll cookies if needed**

Store in airtight container for up to 2 weeks