Archive for the ‘Desserts’ Category

This  delicious Dessert is easy to make and is sure to satisfy any palete.

Apple Cranberry Filling

Ingredients

• 4-5 Braeburn (or similar) apples peeled and sliced into ¼ inch Pieces
• ½ Cup dried cranberries
• 2 Teaspoon cinnamon
• 3 Tablespoons lemon juice
• 3 Tablespoons Agave Nectar (May substitute with Honey)
• 1 Tablespoon Cup Cornstarch

Directions

1. Mix all ingredients in a 11×7 pan. Mix well

Crisp Topping

Ingredients

• 6 Tablespoons Margarine or Butter.
• 1 Cup Arzu Chai Flavor (May substitute with Arzu Original and 1 tsp cinnamon)
• ½ Cup Sorghum flour
• ¼ Cup Cornstarch or Tapioca
• ½ Cup brown sugar or turbinado sugar

Directions

1. Preheat Oven to 375*
2. Place all ingredients in a bowl and “squish” together until all ingredients are crumbly.
3. Pour crumble evenly over apples in baking dish.
4. Bake for 25-30 minutes or until golden brown.

Serve warm.

This recipe was provided by Evelyn who loves to eat these scrumptious cookies  with a large glass of Texas Tea.

Ingredients

• 2 sticks butter or margarine (1 cup)
• ¾ cup brown sugar
• ½ tablespoon grated lemon peel
• 2 teaspoon vanilla extract
• 1 cup Arzu Original Flavor
• ½ cup sorghum flour
• ½ cup rice flour
• Juice of one lemon

Directions

1. Beat together margarine, brown sugar, lemon peel, and vanilla until creamy.
2. Add flour and Arzu; mix well.
3. Cover and chill for 30 minutes.
4. Preheat oven to 350* F.
5. Shape dough into 1 inch balls.
6. Place 3 inches apart on ungreased cookie sheet.
7. Flatten each cookie with the bottom of a glass dipped in granulated sugar.
8. Bake 12-15 minutes or until edges are light golden brown.
9. Cool 2 minutes before removing from cookie sheet and placing on cooling rack.

Makes 2 dozen cookies.
Optional: garnish with powdered sugar or drizzle with melted chocolate.

Yummy, crispy Coco Loco Cookies created by our sweet, loco, coco 11 year old neighbor Luci.

½ cup margarine or butter (1 stick)
¾ cup brown sugar
1 egg
2 teaspoon vanilla
½ cup sorghum flour
¼ cup rice flour
3 tablespoons unsweetened coco powder
½ teaspoon baking soda
¼ teaspoon salt (optional)
1 ½ cups Arzu Original
½ cup gluten-free chocolate chips

Pre Heat Oven to 350* F. Line two cookie sheets with parchment paper.
Cream margarine and sugar until creamy.
Add egg and vanilla; beat well
Add combined sorghum flour, rice flour, coco powder, baking soda and salt. Mix well.
Stir in Arzu and chocolate chips.
Drop by rounded tablespoons onto parchment paper.
Bake 10-12 minutes.
Cool 1 minute before removing from cookie sheet and placing on cooling rack.
Yields 2 dozen cookies.