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The mission of the Oklahoma Celiac Support Group is to make a positive difference in the lives of those living with Celiac Disease by providing support, education and opportunities to interact with fellow celiacs, as well as encourage the strict adherence to a gluten-free diet to promote a healthy and happy life.

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4 cans 29 oz. Del Monte Whole Kernel Corn
2 T Country Crock Butter
2 - 8 oz. Philadelphia Cream Cheese
Salt
Pepper

Cook all together until done.

3/4 C Brown Sugar
2 T Honey
1 C canned pumpkin
1/2 C canola oil
1 tsp vanilla (Fronteir)
1 1/2 C GF flour mix
1 tsp baking powder
1/2 C pecans
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
Optional: raisins and nuts

Mix brown sugar, honey, pumpkin, oil and vanilla together until well blended. In separate bowl, stir together the dry ingredients and spcies. Add dry ingredients to pumpkin mixture and mix well. Stir in raisins and nuts if desired. Drop by round tablespoons onto wax paper or greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Makes 2 dozen.

1 pkg. raw cranberries, chopped
1/2 C sugar
1 C GF marshmallows

Mix and let set in refrigerator over night.

Nex day, add 1 C red sweet grapes, halved, 1 C nuts and 1 - 8 oz Cool Whip. Mix Well. If seems dry, add more Cool Whip.

2 cans French style green beans, drained
2 T plus 1 T butter, divided
2 T GF flour mix
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 C onion, finely chopped
1 C Daisy sour cream
4 oz. shredded Cheddar cheese
1 C GF corn flake cereal (Nature's Path)

Melt 2 T butter over low heat; blend in GF flour. Stir in salt, sugar, pepper and onion. Add sour cream. Stir until smooth. Remove from heat and fold in green beans. Spoon mixture into a 1 1/2 quart greased casserole dish. Sprinkle cheese over top. Layer GF cereal over cheese. Melt remaining butter and drizzle over cereal. Bake at 350 degrees for 30 minutes.

1 1/2 c GF flour mix
2 C sugar
1 tsp salt
1 C (2 sticks) butter, softened
4 eggs
2 tsp GF pure orange extract
1 tsp grated orange zest

Glaze:

1 C confectioners sugar
2 T orange juice
1 tsp grated orange zest

Preheat oven to 350 degrees.

Grease a 13 x 9 x 2 inch pan and set aside. In a mixing bowl, stir together GF flour, sugar and salt. Add butter, egs, GF orange extract and orange zest. Beat with handhld electric mixer until well blended. pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

2 T dry yeast
1 1/4 C warm water (110 degrees)
1 T sugar
2 C GF flour mix
1 C potato starch
1 tsp xanthum gum
1 tsp guar gum
1/4 C dry milk powder
1 1/4 - 2 tsp salt
1 T soft butter
3 large egg whites
1 tsp cider vinegar
egg white wash beaten (optional)

Dissolve sugar and yeast in warm water. Set aside 5 minutes.

Grease French bread pans or line with parchment paper.

In bowl of heavy duty mixer combine all ingredients (GF flour through cider vinegar), plus yeast-water mixture. Beat on low speed to blend. Beat on high spped for 2 minutes, stirring down sides with spatula. Dough will be soft.

Use spring-action ice cream scoop to drop 18 mounds of dough on parchment-lined baking sheets (9 rolls per sheet). Coat with egg white wash. Put into cold oven, set temperature to 400, and bake on middle rack for 20-25 minutes or until nicely browned.