Moon Rabbit foods, Glutenfree Yellow Cake Mix, review

I would not use for a layered cake, it crumbled too much when cut.
The texture was nice and light, not too dense, but a little messy, because of crumbs.
However the crust on the cupcake was excellent for applying frosting.

I did make them Dairy free as well. So that might have effected the results:
I used shortening instead of butter, and Soy EggNog instead of milk.
And then made Soy EggNog frosting. It was yummy.

Mona Pizza and Pasta has GF options

Mona Pizza and Pasta

Found a local Italian place with gluten free pizza.
It was good. fairly standard thin crust, but it was not overcooked, as most places do.
Very pleased. We will go back.

The sight says:
Mona Pizza & Pasta is happy to announce the addition of gluten-free items to our menu!  
  We now offer a gluten-free medium pizza (11" in diameter), with all of your favorite toppings. These pizzas use a special gluten-free crust, which will allow those who are sensitive to still enjoy our pizza. Just select the "Medium" pizza when ordering from the website and put "Gluten Free" in the item comment box, or be sure to tell us if you phone in or FAX in an order.  
  We also offer a gluten-free version of all our Panne pastas. With these pastas, we use a special gluten-free pasta to prepare them, so that our customers who have this sensitivity can still enjoy our pasta. If you want your order to include gluten-free pasta, please phone in your order and let us know you want it to include gluten-free pasta.  

mystery Gluten free scone, for sale in hospital cafiteria

So, on a trip to the hospital that we planed on delivering our baby at, we swung by the cafeteria to see what they had. There was a mysterious Gluten free scone, for sale in hospital cafeteria. I could not identify the maker of the scone.
The scone was dense, grainy, and did not have much flavor.

Ronzoni Gluten free Pasta product review

Hubby picked up a new GF pasta for us to try

Its from as brand that he recognized, and was fond of their non GF products.
It was a good texture, and flavor, and held up well.
The flavor was nicely ambiguous. What I mean by that it that it didn't taste like rice, or corn or quinoa, it just tasted like pasta. I like that.
Its a little prier than other brands, but worth the difference, if toy are bothered by other brands.
This is the brand I would go with if serving GF to people who normally don't eat GF.

There sight says:  Ronzoni Gluten Free™ Pasta is also produced in a dedicated gluten free facility. When the ingredients arrive at the facility, they are verified to be gluten free and then each step in the manufacturing process is strongly controlled in order to protect the product from gluten contamination.
http://www.ronzoniglutenfree.com/

Moon Rabit Foods, Scone mix, product review

 

I put in a little applesauce, and chopped pecans.
Super yummy, Moist. Good texture, and flavor

Norma's Fudge. No cook Cheese fudge

The recipe:

1/2 lb butter

1/2 lb velveta cheese

2 1/2 c dry milk powder

2 lb powdered sugar

1/2 C coco

2 Tsp Vanilla

Let butter and cheese reach room temp

Beat smooth with Heavy duty stand mixer dough attachment.

Gradually add milk powder.

Sift the powdered sugar and coco in gradually. Add the vanilla about half way tru the powder

It will be very stiff.

Press into a parchment lined 9X13 or 9X11 depending on how thick you want pieces.

Let set for a few min, then slice, then refrigerate or freeze. If you chill before cutting, you will never cut it. it is a BRICK of fudge.

The Story:

My grandmother Norma worked for the School lunch program back when it started. They were issued government subsided quantities of food, and told to incorporate them into the menu, and still meet all these standards. In particular the kids had to have a certain amount of protein each meal.
So, grandma took the government powdered milk, and processed cheese, and invented this fudge.

Deep fried Gluten free doughnuts

I got the recipe here:
http://www.theglutenfreemaven.com/2010/12/donut-mix-up.html

And they turned out good. Very dense. Had to keep them smaller then a golf ball, so that they would cook all the way thru.