Thanks to reader Pat who noticed a typo in the Banana-Cranberry Muffin recipe that went out to my newsletter readers. Instead of 8-10 mg. of gelatin, the recipe should call for 8-10 g of gelatin or you may use one .25 oz. packet of gelatin instead. The recipe is reprinted correctly below.

Banana-Cranberry Muffins

2 c. fresh cranberries

1/3 cup brown sugar, packed

1/3 cup granulated sugar

¼ cup butter or Earth Balance Shortening or Buttery Sticks

1 egg

¼ cup vanilla yogurt (soy or dairy)

1 ¾ cup All Purpose Nearly Normal Gluten-Free Flour Mix™

8-10 g. unflavored gelatin (or one .25 oz packet)

1 Tbs. gf baking powder

¼ tsp. b. soda

½ tsp. salt

2 mashed bananas

Preheat oven to 350 F.

Heat cranberries over medium flame in a covered saucepan until they begin to pop (approximately 5 minutes). Stir periodically so that the berries do not burn. Uncover and remove from heat.

Cream the sugars and shortening in a medium bowl, beating 1-2 minutes after completely blended. Add the egg, banana and yogurt, beating until light.

Combine the dry ingredients, adding to the creamed mixture, beating until completely mixed. Fold in the berries.

Pour batter into muffin tins sprayed with cooking oil. Fill 2/3 cup full and sprinkle with sugar and cinnamon on top, if desired, before baking. Bake for approximately 25 minutes, or until the tops are light brown and they have risen nicely. Let cool in the pan for approximately 10 minutes before removing. Enjoy!

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Some early printings of the book have a couple of mistakes. If you have one of these books, don't worry- below is a list of corrections. Spot a new correction or have a question? Email me!

Page 57 Greek Chicken:
The recipe reads 8 lbs. chicken breasts and it should simply call for 8 chicken breasts.

Page 59 Hawaiian Crock-Pot Chicken & Rice:
Add 1 can vegetable or chicken broth before cooking in crock-pot.

Page 67 Pizza:
The recipe fails to indicate a temperature but should read 400 F.

Page 94 Scones:
The recipe reads 4 tsp. shortening and it should call for 4 Tbs. shortening.

Page 115, Family Fudge:
"1 jar marshmallow creme" = 7 oz

Page 129, Lemonade Pie:
"2 small cans of lemonade or limeade" = 6oz cans concentrate

Page 130, Mini Cheesecakes:
"1 large bag gluten free ginger snaps or
graham-like crackers" = approximately 8 - 12 oz (1 1/2 cups crushed)

Page 131 Olde World Apple Pancakes:
There should be 1 Tbs. granulated sugar listed in the ingredients and added to the batter

Submitted by Deborah Wood, Annapolis, Maryland
Allergy and Gluten-Free Saltines

1 cup amaranth flour
1/2 tsp. sea salt
5 Tbs. canola oil
4 Tbs. carrot juice or rice milk

Preheat your oven to 400 F.

Mix ingredients with a fork in the above-listed order.
Use your hands to pull the dough into a ball.
Roll thinly onto a "floured" baking sheet (use corn starch, potato starch or Nearly Normal Gluten-Free Flour Mix).
Cut the dough into rectangles and prick with a fork like a Saltine Cracker.
Bake for 15 minutes.

Submitted by Deborah Dopkin of Baltimore, Maryland
(based on a recipe from Epicurious)

Bittersweet Molten Chocolate Cakes with Coffee Ice Cream

For best results, use a dark baking chocolate with high cocoa butter content, such as Valrhona or Callebaut.

12 teaspoons plus 5 tablespoons sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour (or substitute rice flour or other gluten free flour or ground almonds or hazelnuts)

1 quart coffee ice cream

Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.)
Preheat oven to 425 F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes. (Check after 10.)
Top each cake with scoop of coffee ice cream and serve immediately.

Makes 8 servings.

Submitted by Judi Hoak

Southern Sweet Potato Biscuits

2 cups mashed sweet potatoes
4 cups flour
1/2 cup sugar
2 Tablespoons baking powder
2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, melted
1 1/3 cups buttermilk

Preheat oven to 375 F.

Vigorously whisk dry ingredients together.
Make well in center. Combine sweet potatoes and melted butter.
Add with buttermilk to dry ingredients. Form into soft dough.
Flour top of dough and turn onto floured surface. Pat to 1 inch thick.
Cut biscuits with 2 inch cutter.
Transfer to ungreased baking sheet and bake for 26 min or until golden. (Makes about 24)

From Jane Long, Aiken, SC

MIMI LONG’S SHRIMP SAUCE PIQUANTE (Serves 12)

Make Roux:

1 c. oil heaping 1/2 c. Nearly Normal Gluten-Free Flour Mix

Cook on medium/medium-high. Stir constantly until coffee-colored. This will burn easily, so watch it.

Add: 1 c. chopped onion

1 c. chopped pepper

1 c. chopped celery

Cook, covered on simmer about 10 minutes. Stir frequently.

Add: 1 - 6 oz. can tomato paste

1 - 8 oz. can tomato sauce

36 oz. water (6 tomato paste cans full)

3 big bay leaves

2-3 cloves garlic or 1 T. garlic powder

1 T. onion powder

2 T. oregano

1 tsp. thyme

2 T. Zatarain's Creole Seasoning

1 tsp. black pepper

1/2 tsp. red pepper

1/2 c. ketchup

2 T. Worcestershire Sauce

1/4 tsp. Tabasco Sauce

1/4 tsp. Louisiana Red Hot Sauce

Cook on medium low 45 minutes. Stir frequently until oil rises to the top.

20 minutes before serving add:

8 tsp. lemon juice

8 oz. can mushroom stems and pieces with juice included

1 tsp. lemon pepper

2 lbs. uncooked shrimp, cleaned and deveined (can use frozen)

Serve over rice. This is hot stuff. Can be made a day ahead and really tastes better after overnight refrigeration and reheating.