from Grandma Olinda Chapin

Grandma made these for Mom for every pregnancy

3 dozen

 

6 T. butter or soy margarine

1/2 cup sugar                    Beat together until light

 

1/2 cup Grandma's Robust Molasses*

1 egg or Energy Egg Replacer

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

1/2 teaspoon ground clove

1/2 teaspoon nutmeg

 

Mix with butter mixture until well combined. Freeze twon hours. Preheat oven to 350 degrees. Form into balls and roll inot sugar. Bake for 10-15 minutes.  I find these freeze really well, without the sugar coating. Freeze the balls. When ready roll in the sugar and bake.

*We use blackstrap molasses for extra nutrition. One tablespoon has 20% of your calcium for the day and lots of iron! Makes a stronger tasting cookie, but delicious.

 

Bread Machine Gluten Free Soft White Bread

Karyn Seroussi’s recipe adapted to bread machine by Janell Locke

 

Wet ingredients:

1½ Cups warm water

3 Tbsp oil

1½ tsp vinegar

Egg Replacer for 1 eggs

 

Dry ingredients:

1½ Cups Sorghum or Rice flour

1½ Cups Tapioca flour

½ Cup Dari Free

1 Tbsp Xanthan Gum

1 Tbsp egg replacer

1 tsp salt

3¾ tsp Red Star Yeast

 

Put wet ingredients into bread machine pan first then add dry ingredients in order listed.  Use gluten free bread setting or white bread setting, 2 lb and medium crust.

Pumpkin Bread

 

1 ½ Cups sugar

3 1/3 Cups flour

1 ½ tsp cinnamon

2 tsp baking soda

½ tsp salt

1 Cup oil

1 15 oz can pumpkin

2/3 Cup water

4 tsp baking powder

¼ Cup water

¼ Cup white vinegar

 

Mix together sugar, flour, cinnamon, baking soda, oil, pumpkin and water.  Then add the following ingredients in order.  First baking powder, next water and last the white vinegar.  Mix well.  Place dough in a greased bread pan or muffin tins.  Bake in a preheated oven at 350 degrees F for 45-55 minutes.  Bread should be a dark golden brown.

 

Suggestion: If using fresh pumpkin add ¼ Cup applesauce and 2 ½ Cups grated pumpkin then omit the canned pumpkin.  You can substitute the pumpkin with any fruit.  Just add ¼ cup applesauce and then 2 ½ cups grated or chopped fruit of your choice.