Gluten Free Sweet Cornbread (or Mix)

Ingredients

Dry Mix:

2/3 Cup Sugar

½ teaspoon Baking Soda

1 Cup Cornmeal

1 Cup Pamela’s Gluten Free Bread Mix

½ teaspoon Salt

Add To Dry Mix:

½ Cup Butter

2 Eggs, slightly beaten

1 Cup Buttermilk (or Plain Milk Kefir)

Directions

Preheat oven to 375 degrees. Grease an 8x8-inch square baking pan.

Melt butter.

Pour dry mix into a large mixing bowl and stir to combine.

Add melted butter, eggs and buttermilk (or kefir). Stir until thoroughly incorporated.

Pour batter into prepared baking pan.

Bake for 30-40 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool for 5-10 minutes before cutting and serving.

* Note: Dry Mix fits well in a Pint-and-a-half size mason jar.

Winter Bean Soup (or Mix)

Ingredients

Dry Mix:

1/3 Cup Dried Yellow Split Peas

1/3 Cup Dried Green Split Peas

1/3 Cup Dried Baby Lima Beans

1/3 Cup Dried Pinto Beans

1/3 Cup Dried Kidney Bean

1/3 Cup Dried Great Northern Beans

1/4 Cup Dried Minced Onion

1/4 teaspoon Ground Cumin

1/4 teaspoon Granulated Garlic

Add to Dry Mix:

2 Cups Gluten Free Chicken Broth

8 Cups Water

2 Large Carrots, peeled and sliced

2 Large Celery Stalks, sliced

2 Pounds Smoked Ham Shanks or Meaty Ham Bone

Directions

Heat broth, water and Dry Mix to boiling in a large pot (4-quart).

Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir carrots and celery into bean mixture. Add ham shanks (or ham bone). Heat to boiling; reduce heat. Cover and simmer for about 2 hours or until beans are tender.

Remove ham shanks (or ham bone). Remove meat from bone. Cut into bite-size pieces stir meat into soup. Heat until hot.

* Note: Dry Mix fits in a Pint size mason jar.

* Adapted from http://www.budget101.com/content.php/371-Winter-Bean-Soup-Mix

Gluten Free Brownies (or Mix)

Ingredients:

For Dry Mix:

1/2 C Gluten-Free All-Purpose Flour (or Pamela's Gluten-Free Bread Mix)

1/2 C Unsweetened Cocoa Powder

1/4 t Baking Powder

1/4 t Salt

3/4 C + 2 T Granlated Cane Sugar
1/2-3/4 C Semi-Sweet Chocolate Chips, optional

Add To Dry Mix:

1/2 C Unsalted Butter, partially melted 

2 Large Eggs

1 t Vanilla Extract

1 C Coarsely Chopped Pecans or Walnuts (optional)

Directions:

Preheat oven to 325 degrees (for glass baking dish) or 350 (for metal baking dish). 

Grease an 8x8-inch square baking dish. 

In a medium mixing bowl, mix flour, cocoa powder, baking powder, salt, sugar and chocolate chips (if using). 

In a large mixing bowl, combine butter, eggs and vanilla. Add dry ingredients to wet ingredients and mix thoroughly. Stir in nuts, if using. 

Scoop brownie batter into prepared pan and spread evenly. 

Bake about 25 minutes or until tester comes out clean, do not overbake. 

Remove from oven and cool at least 15 minutes before serving. 

Great topped with ice cream!

* Dry mix will fill a pint-and-a-half jar if including chocolate chips or a pint size jar without chocolate chips and is enough to make an 8x8-inch pan of brownies

* Adapted from http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Brownie-Mix-Recipe.htm

Brownie Mix

Ingredients:

1 1/4 C All-purpose flour

1 t Baking powder

1 t Salt

2/3 C Unsweetened cocoa powder

2 C Sugar

Directions:

Mix all dry ingredients together and store in an airtight container until ready to use. 

When ready to bake brownies, add 1 C melted butter, 3 eggs, and 1 t Vanilla. 

Mix until well combined. 

Grease a 9x13 pan. Spread batter evenly and bake at 350 degrees for 22-25 minutes or until done. 

*From http://www.lynnskitchenadventures.com/2008/09/homemade-brownie-mix.html