Maria's Marvellous Ginger Snaps!

These are so good!  You can scoop them with a cookie scoop and you can either have them a little crunchie or soft and chewy!!  Hmmm...they are quite simply the best!

1 c butter softened

1 c sugar, plus extra 1/2 c to roll the cookies in

1 egg

1/2 c molasses

2 3/4 c flour mix (Jules Flour mix)

2 tsp baking soda

2 tsp ginger

1 tsp cinnamon

1/2 tsp salt

Cream butter and sugar together.  In a separate bowl, vigorously beat an egg, then add to butter and sugar.  Add the rest of the ingredients and mix until well combined.  Using a medium cookie scoop drop into a bowl of sugar, coat and place on pan. Put into preheated oven for approximately 16-18 min for a soft chewy cookie and 18-20 min for a more snappy cookie.

Bake at 350 for 16-20 min depending on type of cookie sheet and desired crispness!

Makes 40 three inch cookies.  Store in an air-tight container.

Heavenly Strawberry Roll

This is so-o yummy and really a perfect summer treat!!

1 pkg of gf angel food cake mix and 8-12 egg whites, depending on the brand you use, like Kinnikinnick

2 cups of fresh strawberries divided (more if you wish to decorate the top of the roll)
1/4 cup of icing sugar
6 cups of thawed cool whip

Preheat oven to 350.  Line a 15x10x1-inch jelly roll pan with parchment paper, and spray with cooking spray. 

tip: if you want a smaller sized desert, make half a recipy of angel food cake and half the rest of the ingredients as well

Pour the mixed angel food cake mix into the pan.  Spread the batter with a spatula.  Bake 20-22 min or til golden brown or til it springs back when you touch the centre of the cake.  Cool in the pan for about 10 min, then on a clean kitchen towel that has sifted icing sugar on it, invert the cake onto the towel.  Peel parchment paper off.  Roll up.  Cool.  Chop strawberries.  Mix the strawberries with the coolwhip.  Spread filling over cake, re-roll the cake, setting the seam-side down.  Decorate the outside of the cake log, and voila! 

Cheese sauce!!

I haven't forgotten this blog, but summer sure is busy!!  

This sauce is easy, yummy and gluten free!

1 c milk
2 tbs corn starch
2 tbs butter

Stir in the corn starch in the cold milk.  Then heat til thickened.  Add either 1 1/2c graded cheese or 1/2 cheese whiz.  I prefer the cheese whiz because no grading required!  Mix well.  Add salt and pepper to taste.