Recipes

Decadent Fudge Brownie Mix

White Chocolate and Hazel Nut Brownies
Use one pack of Decadent Fudge Brownie Mix and add 1/3 cup white chocolate chips and ½ cup fine chopped hazel nuts. Frost with a fudge frosting and sprinkle with extra white chocolate chips and nuts.

Coconut Filled Brownies
In medium bowl, cream together 8ounces of softened cream cheese, ¼ cup sugar and one egg. Stir in ¾ cup coconut.
Prepare brownies according to recipe and place in 9x13 pan. Carefully spoon cream cheese and coconut mixture on top of the brownies, about one full teaspoon at a time. Place about an inch apart in rows, until the entire pan is dotted with the mixture. Bake as directed. Cool and frost with fudge frosting.

Lemon Poppy Seed Bread & Muffin Mix

Lemon Glaze
1 cup powdered sugar. ½ stick butter. ¼ cup lemon juice. Dash of salt.
Melt butter. Add lemon juice and salt. Stir in powdered sugar until smooth.
For thicker glaze add extra powdered sugar.
Sprinkle with lemon zest if desired.

Lemon Poppy Seed Cookies
Prepare mix according to package, leaving out the water.
Chill for 30 minutes. Drop by spoon full onto a greased cookie sheet.
Bake for 15 minutes or until very firm to touch.
Remove from cookie sheet and cool.

Chocolate Chip Cookie Mix

Chocolate Chip Cookie Bars
Add ½ cup applesauce to wet ingredients. Stir in dry mix. Spread evenly in a greased 9x13 (thin) or 8x11 (thick) baking pan.
Bake at 350 for 30 – 35 minutes. Cool completely before cutting. Frost if desired.

Double Chocolate Chip Muffins
Melt one stick butter. Add two beaten eggs and 2/3 cup applesauce or milk.
In a separate bowl, add 3 Tablespoons of cocoa powder to the Chocolate Chip Cookie Mix and stir well. Add the liquid ingredients and stir until moistened. Spoon into mini muffin tins. Makes approx. 30 muffins.

Pancake and Waffle Mix

Apple Cinnamon Pancakes
In medium bowl beat 2 eggs. Add 1 cup applesauce and ½ teaspoon cinnamon. Mix well. Stir in 1- ½ cups Pancake & Waffle Mix. Blend in liquid (milk, milk replacer or water) until desired consistency.
Approx. 1-1 ½ cups. Makes 6 – 8 pancakes. Top with sour cream & cinnamon and sugar if desired.

Creamy Peanut Butter Drop Cookies
Cream together, ¾ cup creamy peanut butter, ½ cup softened butter, 1- ¼ cup light brown sugar, ¼ cup applesauce and one teaspoon GF vanilla.
Mix in one beaten egg. Add 1- ¾ cups Pancake & Waffle Mix until blended.
Drop by spoonful onto a greased cookie sheet.
Flatten slightly with a fork in a crisscross pattern.
Bake in a preheated 375 degree oven for 8 – 10 minutes.
Remove from oven and cool for 2-3 minutes before removing from cookie sheet.
Finish cooling on a sheet of aluminum foil. Cool completely.

Spice Cake and Muffin Mix

Banana Bread
In medium bowl beat 2 eggs. Add 1 cup mashed bananas. Mix well. Stir in one package Spice Cake and Muffin Mix. Add a ½ cup chopped nuts if desired. Follow package directions for baking temps and time.

Pumpkin Spice Bread
In medium bowl beat 2 eggs. Add 1 cup canned pumpkin. Mix well. Stir in one package Spice Cake and Muffin Mix. Blend in ¾ cup milk or milk replacer. Add a ½ cup chopped nuts if desired. Follow package directions for baking temps and time.

Yellow Velvet Cake Mix

Strawberry Yum Cake!
Melt 1 stick butter. Stir in 1 cup pureed strawberries and 2 large beaten eggs.
Add one tsp vanilla extract. Stir in dry mix. Add 1 cup water or club soda a little at a time. Stir until smooth. Pour into greased pans.
Bake at 350 for 25 to 30 minutes or until firm to touch.
Frost with a strawberry glaze!

Apple Cinnamon Strudel
1 Yellow Velvet Cake Mix
1 Can Apple Cinnamon Pie Filling
1 Pack Cream Cheese
½ Cup Sugar
1 eggs
Cinnamon & Sugar (for sprinkle)
Nuts (opt)

Make Yellow Velvet Cake according to package directions and place in a 9x13 pan.
Reserve ¾ cup of batter for topping.
Soften cream cheese and add egg and sugar and mix well. Spoon over top of cake and spread evenly. Sprinkle with cinnamon-sugar mix.
Spoon Apple filling over the top of cake. Top with teaspoons of the reserved cake batter. Sprinkle with cinnamon and sugar. Sprinkle nuts over top.
Bake in preheated 350 degree over for 35 to 45 minutes (will vary in ovens).
Let cool 10 minutes and drizzle cinnamon glaze over top!

Cinnamon Glaze
½ Stick Butter
Tea spoon Vanilla
2-1/2 cups Powdered Sugar
Water (2 to 4 tablespoons)
More Options:
Raspberry River cake – Substitute raspberry filling and top with a white chocolate/dark chocolate drizzle
Lemon Delight – Substitute lemon filling and top with lemon glaze.
Any filling can be used to create a new variety!

All Purpose Baking Mix

Bread Machine Recipe
1 stick melted butter, 2/3 cup applesauce, 3 eggs, ¾ cup water ¼ cup sugar.
Pour wet ingredients into bread machine.
Add: 1 bag All Purpose Baking Mix, 2 Tablespoons Baking Powder and 2 packets of Yeast. Pour dry mix on top of the wet ingredients. Set bread machine for regular bread setting.
For best results, follow manufacturer’s instructions.

Peanut Butter Brownie Bars

Peanut Butter Brownie Bars
You will need: 1 Pack GFE Pancake & Waffle Mix & 1 Pack of GFE Decadent Fudge Brownie Mix

Directions:
Make a double batch of peanut butter cookies according to the directions on the back of our pancake & waffle mix. Set aside. Mix up the Decadent Fudge Brownie mix according to the package directions and add ¼ cup water – finish stirring.
Grease 2 9x13 pans and divide the peanut butter cookie dough between them. Press into the bottom of the pans until even. Divide the Brownie batter between the two pans and spread evenly over the top of the cookie dough.

Bake at 350 for 30 to 35 minutes or until slightly firm to touch.
Cool before cutting into bars.

Freeze one pan of bars to use for lunches, snacks or outings!
 
Country Apple-Cinnamon Rice

Coconut Apple Delight
1 package GFE Country Apple-Cinnamon Rice
1/2 cup flaked coconut
1/2 cup chopped nuts (opt)
1/2 teaspoon (gf) vanilla
2/3 cup coconut milk

Prepare rice according to package direction. When rice comes to a boil, add coconut, nuts and vanilla. Cook as usual. When rice is finished cooking add coconut milk and serve.
Add extra sweetener if desired.
 
Holiday Recipes

Cranberry-Orange Pecan loafs
2 Bags GFE Spice Cake & Muffin Mix
1 can Ocean Spray Whole Cranberry Sauce
1 11 oz can Mandarin Oranges – Drained and chopped or pureed
½ cup chopped pecans
1 stick butter
2 eggs
Sugar for sprinkles

In a mixing bowl add cranberry sauce, oranges and nuts.mix until smooth. Stir in melted butter and eggs and beat well.
Add Spice Cake Mix and blend well.

Divide mix into 2 muffin pans or 2 mini loaf pans.
Sprinkle top of loafs lightly with sugar.
Bake at 350 for 35 minutes (oven times will vary).
Cool 3 to 5 minutes before removing from pans.
Finish cooling on a rack or towel. Makes great gifts!
 
Autumn Pumpkin Strudel

Autumn Pumpkin Strudel
1 Package Spice Cake & Muffin Mix
1 cup pumpkin ( Libby’s or other safe brand)
1 4oz Package Cream Cheese
½ Cup Sugar
1 eggs
Cinnamon & brown sugar (for sprinkle)
Nuts (opt)

Make Spice Cake according to package directions and place in a 9x13 pan. Reserving ¾ cup of batter for topping.
Soften cream cheese. Mix pumpkin and cream cheese together. Add egg and sugar and beat well. Gently pour mixture over top of cake and spread evenly. If using nuts, sprinkle on top of pumpkin mixture.

Top with teaspoons of the reserved cake batter. Mix 1 teaspoon cinnamon and 1/3 cup brown sugar together and Sprinkle over top. Bake in preheated 350 degree over for 35 to 45 minutes (ovens will vary). Let cool 10 minutes and drizzle cinnamon glaze over top!
 
Cinnamon Glaze

Cinnamon Glaze
½ Stick Butter, 1Teaspoon Vanilla, ½ teaspoon cinnamon powder
2-1/2 cups Powdered Sugar, Water (2 to 4 tablespoons). Mix dry ingredients togather in a mixing bowl. Add melted butter and water and mix to desired consistancy. Drizzle over top of strudel..



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