• ¼ cup butter
• ¼ cup white sugar
• ¼ cup molasses
• ½ + ¼ tsp baking soda
• 1 tsp each of cinnamon, ginger, cloves and salt
• ¾ cup boiling water
• 1 ¼ cup brown rice flour
• 1 tsp GF baking powder
• 1 beaten egg

1. Cream the sugar and butter.
2. Sift cinnamon, ginger, cloves, salt, baking powder and flour.
3. Beat ½ tsp baking soda into molasses until fluffy, and add to the sugar-butter mixture.
4. Add ¼ tsp baking soda to the boiling water. Add this alternately with the dray ingredients to the molasses mixture.
5. Fold in beaten egg.
6. Pour into greased loaf pan (the batter will be thin) and bake for 30 minutes at 400 F.

• 2 ¼ cup GF “graham” wafer crumbs
• ⅓ cup melted margarine
• ¼ cup corn syrup
• 2 - 8 oz. packages of cream cheese, softened
• ¾ cup packed brown sugar
• ⅓ cup corn starch
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup toffee bits, divided (or use crushed Skor bars)

1. Preheat oven to 325 F. Line a 9x13” pan with foil, leaving a 2” overhang at each end.
2. In a bowl, combine crumbs, margarine and corn syrup until blended. Press into prepared pan. Bake for about 10 minutes or until puffed. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth, then beat in corn starch until blended. Beat in eggs one at a time.
4. Beat in milk and then vanilla until blended. Using a spatula, blend in ½ cup of the toffee bits.
5. Pour evenly over baked crust. Bake for about 30 minutes or until centre is slightly jiggly. Remove from oven and sprinkle with the remaining toffee bits. Let cool completely in pan on a rack.
6. If you wish, you can add some caramel drizzle for additional flavour. Refrigerate covered for two hours, or up to two days. Remove from pan using handles, or just cut into squares. Enjoy.

• 30 large ripe tomatoes
• 8 medium onions
• 3 sweet green peppers
• 2 sweet red peppers
• 2 cups celery diced 
• 4-6 peaches, peeled and diced
• 3 cups cider vinegar
• 3 tablespoons salt
• 2 ½ cups brown sugar
• 6 tablespoons mixed pickling
• spice (tied in a bag)

The tomatoes must be ripe. Frozen tomatoes even work, but the tomatoes in the final product will just not be chunky.

1. Scald, skin and cut tomatoes into large preserving kettle. 
2. Peel and dice onions; remove stems and seeds from peppers, cut in strips, dice celery. Add to tomatoes. 
3. Add all remaining ingredients. 
4. Bring to a rapid boil: simmer uncovered until thick, about 3 hours. 
5. When it is to your preferred thickness, bottle sauce, making sure the bottles are hot.

1 tbsp butter, margarine or oil
2 eggs
1 cup white sugar
1 1/2 cups chopped dates
1/2 tsp each of vanilla and salt
1 cup chopped walnuts
1 1/2 cups GF Crispy Rice cereal
1/2 cup coconut

1. Place butter in sauce pan to melt.
2. Add next 3 ingredients and cook over low heat, stirring often, until quite thick. Remove from heat.
3. Add vanilla and salt. When it has cooled, add cereal and nuts.
4. Spread coconut on wax paper and drop mixture by teaspoonfuls. Roll into small balls. Refrigerate.

These freeze well and are delicious!