Recipes

A. Mix together in a 9×13 glass pan (ungreased):
2 cups flour
2 cups sugar
1 tsp baking soda
2 tsp cinnamon (or more :))

B. Melt over low heat (in ~2-quart pan):
4 Tbsp cocoa
1/2 cup vegetable shortening
1 cup water
1 stick of butter (1/2 cup) (not margarine)

C. Pour chocolate sauce into flour mixture (in 9×13 pan) and mix well.  (Do not wash the ~2-quart sauce pan, it will be needed later.)

D. Beat together thoroughly:
2 eggs
1/2 cup *fresh* buttermilk
1 tsp vanilla

E. Add egg mixture to flour mixture and mix thoroughly.

F. Bake 9×13 glass pan at 325*F for 30-35 minutes. (Use a knife or toothpick to test doneness.)   Start icing (below) after ~25 minutes (~5-10 minutes before cake is done).  (It must remain warm until poured onto cake.)

G. Melt over low heat (in 2-quart pan):
4 Tbsp cocoa
6 Tbsp whole milk (6 Tbsp == 3/8 cup)
1 stick butter (1/2 cup) (not margarine)

H. Remove from heat and mix *very* well (use low heat if needed):
3 + 3/4 cups powdered sugar (same as 1 lb) (sifted if necessary)
2 tsp vanilla (or more :))

H. Pour icing over cake when taken from oven (while icing and cake are still warm). (Okay to let cake cool a little.)  Add pecans to top of icing.

[ Original recipe called for 9×12 metal pan, 350*F, crisco, 1 tsp cinnamon, 1 tsp vanilla in icing, and 1 cup finely chopped pecans in icing. “The cake is good without the pecans but much better with them in my opinion,” wrote Bobby Hoza in ancient times. ]

True Fact: The recipe was obtained in Louisiana  c. 1961/62 by Bobby Hoza when she was at a neighborhood “block party”.  She tasted the cake and hunted for the baker until she found her and obtained the recipe.

“Rice Crunch-Ems” cereal (gluten free, or Rice Chex if they are gluten free)
garlic
Italian seasoning
Parmesan cheese
1 egg

pulverize the Rice Crunch-Ems in a blender, past crumbs, to a powder. Sprinkle in other stuff. Dip mozzarella sticks in beaten egg, roll in Rice Crunch-Ems mix, fry in pan using olive oil.

1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 tsp vanilla
2 1/2 cups flour or GF Mix
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup cocoa
1 tsp salt
2 tsp xanthan gum

2 parts rice flour
2/3 part corn starch
1/3 part tapioca flour

1 cup brown sugar
1/2 cup dark corn syrup
2/3 cup sweetened condensed milk
4 Tablespoons butter, melted
1 tsp vanilla
9 cups of granola

Mix ingredients. Add Raisins, Cinnamin, Chocolate Chips, etc. Mash down in two 9″x13″ pans to a thickness of 1 1/4 inches. Bake at 350 degrees for 20 minutes.

8 cups oats
1 cup powdered milk
1/4 cup soy flour
1 cup honey
1/2 cup salad oil
2 tsp vanilla

Mix ingredients. Toast for 10 minutes at 275 degrees in a single layer.
Makes 9 cups of granola.

Use this to make fabulously delicious granola bars.

1 cup brown rice flour
1 cup amaranth flour
2 cups tapioca flour
2/3 cup instant non-fat dry milk powder
3 tsp.xanthan gum
1 tsp. salt
2 T. active dry yeast
1 T. sugar
1 1/2 cups water at 105-115 degrees F
3 T olive oil
4 egg whites at room temp.
olive oil for spreading dough

Grease two 13-inch pizza pans, or put pastry paper over baking stones.  In the bowl of a stand mixer, combine flours, milk powder, xanthan gum, salt, yeast and sugar.  In a measuring cup, combine the water and olive oil.  Add half of the water/olive oil mixture to dry ingredients, then add egg whites, mixing well after each addition.  Add remaining water/oil mixture and beat on high for 4 minutes.  Divide dough into two equal portions.  Place each portion on a prepared pizza pan.  Cover your hand with a clean plastic bag.  Drizzle about a tablespoon of olive oil over your hand and  one portion of dough.  Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings.  Repeat process for second portion of dough.  Let dough rise for about 20 minutes.  Preheat oven to 400 degrees.  Bake pizza crusts for 7 minutes (until lightly golden) and remove from oven.  At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.

A yummy variation on the above is to make and bake the crusts and then spoon on pesto and sprinkle fresh grated Parmesan cheese.  Then you can broil quickly or, even better, grill in your  BBQ  until your cheese melts.  Top with sliced Roma tomatoes.  Yum!

2/3 cup rice flour
1/4 cup corn or tapioca starch
1 1/2 tsp xanthan gum
1/4 tsp salt
1Tblsp sugar
1/4 tsp gluten-free baking powder
3 Tblsp cold margarine
3 Tblsp butter
1 egg yolk or replacer
3 Tblsp cold water
1 tsp cider vinegar

Blend dry ingredients.  Cut margarine and butter into small pieces and cut the pieces into the mixture until it resembles a course meal.  Add egg yolk or replacer, water and vinegar.  Blend.
Wrap dough in plastic and press into a ball.  Chill for 1 hour.  Between two sheets of plastic wrap roll dough out into a twelve inch circle (about a 1/4 inch thick).  Remove top sheet of plastic wrap and flip pastry onto a 10-inch pie plate.  Keeping the plastic wrap over the top of the crust, pat it into the pan piecing together any parts that separate when the crust lands in the pan.  Remove the second sheet of plastic wrap.  Crimp edges.

1/2 cup GF soy sauce (la choy)
1/4 cup brown sugar
1/2 clove garlic or 1/4 tsp garlic powder
1 tsp powdered ginger

mix all ingredients well

Lay Choy soy sauce is gluten-free.