Coming from New Lenox, Tinley Park, Homer?

Here are directions to the meetings using the new 355 extension and the backroads. I think this route will save some of you a substantial amount of time!

Take I-355 north to I-55 toward Joliet.
Exit I-55 at Weber Road
Take a right on Weber Road.
Take a left at the first stoplight which is Windham Parkway.
Proceed 1.7 miles and take a right onto Reagan/127th Street. There is no street sign.
Follow Reagan/127th 3.9 miles to Edward Plainfield Outpatient Center.

Corrections to Cookie Recipes!

There are a couple of corretions for the recipes that were handed out at last week's meeting.

Toffee - Mary B.
The recipes incorrectly listed amount of vanilla. The vanilla called for in the recipe is 1 tablespoon not 1 teaspoon

Peg's Puddles aka Fudge Puddles - Tracy
The recipe should have called for 2 eggs not 1.

Sorry!

By Popular Demand....

Anique's Gluten-Free Nut Cups

Makes 24

Mini-Pie Crust:

3 ounces gluten-free cream cheese, softened

1/2 cup butter or margarine

1 cup rice flour

1/2 teaspoon xanthan gum

2 tablespoons sugar

Filling:

1 cup chopped almonds or pecans

3/4 cup light brown sugar

1 teaspoon vanilla extract
1 tablespoon softened butter

1 egg

*****Mini-Pie Crust Instructions******

1. Using a wisk combine rice flour and xanthan gum. Set aside

2. With a mixer, mix cream cheese, butter, and sugar until creamy.

3. Slowly add the flour mix until well blended.

4. Cover and refrigerate for at least 30 minutes.

****Filling Instructions*****

5. Combine nuts, brown sugar, vanilla, butter and egg. Mix well.

6. Set aside.

***Pie Assembly****

7. Preheat oven to 325 degrees.

8. Seperate the cold dough into 24 equal amounts (the size of walnuts). Roll into balls.

9. Press batter into a mini muffin pan. Making sure that you press it all the way up the sides.

10. Fill each crust with a mound of pie filling.

11. Bake for approximately 30 minutes or until the crust is lightly browned.

12. Let cool and remove your mini pies from the pan. Use a butter knife to remove without damaging the nut cups.

Enjoy!!!

Hidden Epidemic

Mary suggests people who are new to Celiac Disease or the gluten-free diet read Dr. Peter Green's book Celiac Disease A Hidden Epidemic. It would also be a great read for those who suggest 'a little piece won't hurt you.'

Dr. Green is the head of the Celiac Disease program at Columbia University in New York and as a result the book is full of reliable information.

Cecelia's Market Place

To receive the free gluten-free product of the day emails that Trina mentioned, go to Cecelia's Market Place website, scroll halfway down the page and click on 'Join Our Free Daily Emails.'

Need Vitality?

As mentioned on Saturday, the health food store in Orland...

New Vitality
Health Foods, Inc.
9177 W. 151st Street
Orland Park, IL 60462

708.403.0120
newvitalityhealth.com

Bread Machine Redux

On Saturday we had a brief discussion about various brands of bread machine's. I believe the Breadman, Zojirushi and another brand were mentioned, but my notes are cryptic at best!

So, if you use a bread machine, please take a couple of minutes and post which brand and model you have and whether or not you would recommend someone else buy the same. Also, it might be helpful to include which bread mix or recipe gives you the best results.

Thanks!

Tortillas and Wrap Recipes Per December's Meeting

The following recipe is the tortilla/wrap recipe that Christine mentioned using with excellent results. If I'm not mistaken I believe she said that she has used it for Pigs in a Blanket in addition to sandwiches and enchiladas.

Gluten-Free Flour Tortillas
Recipe By: CeliacKids

Ingredients:
1 package Chebe mix
2 tablespoons Pamela's Baking Mix
2 tablespoons flax seed meal
2 tablespoons Parmesan cheese
2 eggs
2 tablespoons oil
4-5 tablespoons milk

Directions:
Mix all ingredients together. Knead with hands. Divide dough into individual portions and roll out on a lightly floured pastry mat.

Cook one at a time in a dry skillet for 1-2 minutes per side.

Rolled dough can be frozen between pieces of parchment paper before or after cooking.