Rx: Strawberry Shortcake and S'mores

Just what the doctor ordered? Works for me! I'm back on my feet enough to cook (and eat!) but not enough to burn it off - very dangerous indeed!


GLUTEN FREE STRAWBERRY SHORTCAKE
This is not my recipe, Can't remember, but think I got it off recipezaar some years ago. It is one of those minimal ingredient recipes that you just can't believe would "work" and if it did, how would it taste? It is awesome, easy and de-flippin'-lishus!

1/2 Cup butter
1 Cup confectioners sugar
4 Eggs
1 Cup cornstarch
1 teaspoon vanilla
1 1/4 teaspoons baking powder


Pre-heat oven to 375 deg. Grease a 12-muffin pan.


In a large bowl cream butter and sugar together with an electric mixer. Add the eggs and vanilla and mix until fluffy. In a small bowl add together the cornstarch and baking powder. Then add dry ingredients to the creamed mixture (slowly or they will fly all over the kitchen!!). Mix until blended. Fill greased muffin tins half way. Bake 15 minutes. Test with a toothpick - these may not look done even though they are (they stay light yellow in color). Remove from pan while still warm. Serve with strawberries and cream!! Or use in any way you would use a sponge cake.


For a variation I have added a little cocoa powder in with the dry ing. and made these into chocolate - then I just cut them in half and put whipped cream in the middle - yum!

GLUTEN FREE GRAHAM CRACKERS
What would summer be without s'mores. There are some decent store bought GF graham crackers available but I can't ever seem to buy gf crackers of any kind that are not broken to bits by the time I get them home. And for the price of gold it just makes me mad! These graham like cracker are fantastic!! I take extra care to roll them out as thin as possible otherwise the cracker is too thick for s'mores. They also make an excellent cheese cake crust!!

1 Cup soy flour

1 Cup tapioca flour

1 Cup potato starch

1 Cup brown sugar

1 1/2 sticks of butter

1 tsp. salt

1/4 Cup honey

1 tsp. cinnamon

2 1/2 teaspoons baking powder

1 tsp. vanilla

Mix flours together and set aside. Cream all other ingredients together in the bowl of a mixer. Add the flour mix to the wet ingredients one cup at a time. Mix thoroughly. Roll out dough as thin as possible on lightly greased cookie sheet (I get one large and one medium sheet out of a batch). Score with a knife to about 2 1/2 inch squares. Bake at 325 degrees until brown and crispy. Run knife along score lines while still warm and soft. Remove crackers to cooling rack - they will get crispier as they cool.

PS >> these are really great with peanut butter!