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    84 Recipes

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    From Bon Appetit. I haven't tried this one yet. Would be great topped with cilantro, sour cream, grated cheddar or Monterey Jack cheese, chopped red or green onion, and salsa. Look for chorizo in the refridgerated meat or deli case, and for dried ancho chilies at Latin markets, specialty food stores, or some supermarkets

    Recipe #370709

    From allrecipes: "Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut - not sweetened"

    Recipe #370513

    1 Reviews |  By Az B

    Got this recipe from Grain Free Gourmet ( It is insanely easy and super tasty. To make into banana bread, replace the vanilla with banana. Will also make 12 muffins, but cut the cooking time down to 20 minutes. There are 2 glaze options, both of which are super tasty, but you only need 1 :) The authors use the finest almond flour I have ever seen. It can be ordered from

    Recipe #368235

    3 Reviews |  By Az B

    These look like the wonderful little 1 bite brownies.

    Recipe #355033

    1 Reviews |  By Az B

    from living without

    Recipe #354946

    Recipe #354892

    2 Reviews |  By Az B

    If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008

    Recipe #354890

    A Martha Stewart Recipe

    Recipe #354790

    1 Reviews |  By Az B

    from living without TIP** Expandex, a modified tapioca starch, is a new product that's ideal for gluten-free baking. It gives baked goods a better crumb and lighter texture. Check out for more information. TIP**

    Recipe #354787

    1 Reviews |  By Az B

    from Living Without TIP** The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.

    Recipe #354781

    Recipe #354780

    From Living Without. This comes out very tasty, but also very gelatinous. I'm not 100% sold on the texture, though it is improved by warming it up before eating.

    Recipe #354777

    2 Reviews |  By Az B

    I found this in a magazine a while ago. It looks like a great entertaining option since it can be prepared the day before.

    Recipe #354776

    Another magazine find whose source I can't remember

    Recipe #354774

    1 Reviews |  By Az B

    From kraft foods.

    Recipe #354771

    1 Reviews |  By Az B

    This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free.

    Recipe #345090

    2 Reviews |  By Az B

    This recipe is from Company's Coming Decadent Desserts cookbook. It is super easy and delicious!

    Recipe #344898

    15 Reviews |  By Az B

    Holy smokes, I just ate a wrap! Boy was that nice. I found this recipe on the Living Without website. What I like most about it is that I will be able to take sandwichs to work again, since these are good warm or cold.

    Recipe #342174

    1 Reviews |  By Az B

    From Martha Stewart's Holiday Cookies 2005.

    Recipe #341016

    5 Reviews |  By Az B

    From Better Homes & Gardens 100 Best Cookies 2004

    Recipe #340108

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