overed.
Tip: Cooking Gluten Free? Always read labels to make
br>Stir together the gluten-free baking mix, cornstarch, white sugar
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Mix the first five ingredients in a microwave safe dish until partly blended. Put margarine on top of the mixture and microwave it for 2-2 1/2 minutes. Mix ingredients until smooth and pour into a greased 8 inch square dish. Let it chill for an hour before serving. Store the fudge in the refrigerator.
ack.
Meanwhile, for the fudge frosting, combine the granulated sugar
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Mix the splenda and evaporated milk and then boil until the milk is very thick. Remove from stove and stir in the chips, vanilla and butter.
Pour into a foil-lined pan and let cool before cutting into squares.
he mixture over the fudge.
Place the fudge into the refrigerator
he corn syrup, chocolate syrup fudge sauce, water and vanilla. In
ream has hardened, spread the fudge topping on top of it
For base/topping, cream butter, sugar, eggs, and vanilla.
Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
Spread 2/3 of this into 9x13 pan (it will be a bit thin).
For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
Shape the remaining dough into circles and press them into the fudge.
Bake at 350\u00b0 for 25 minutes, or until topping is lightly browned.
Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
Enjoy!
Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
Top with sugar free Cool Whip.
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
Combine ingredients for gluten free flour mix that is in
easonings.
Add the gluten free flour to the potato mixture
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
rotein Balls: Couple ounces fat free cream cheese, couple large tablespoons
ogether until smooth and lump free.
Cover with saran and
Mix brownie mix as directed on back, except use the same amount of applesauce that it directs for oil and use 2 egg whites in place of the whole egg.
Cook brownies and let cool.
Cut a piece of the brownie and top with 1/2 cup fat-free ice milk, 2 tablespoons Cool Whip, 2 tablespoons light hot fudge and a cherry. (The applesauce takes the fat out of the brownie mix, except for 2.5 grams in the mix.)
Tastes great, just as a brownie, too.
Pour milk in bowl, add pudding and mix with mixer; place in refrigerator.
Line 13 x 9-inch pan with graham crackers.
When pudding has set, add Cool Whip.
Pour half over graham crackers and then cover with graham crackers again.
Now pour the rest of pudding mixture and add more graham crackers.
Follow directions on hot fudge for microwave and pour over top graham crackers.
Place in refrigerator until needed.
You can also use any fruit topping.