Thursday Recipe - GF Lemon Bars

Whoops, a day late. But life has been that way this week.

Messing around this week with recipes, when I wasn't scrambling to keep up with life, I made these for my daughter. She loved them. The secret is to get the gluten-free pie crust and use that. This makes an 8x8 pan of about 16 bars, depending on how you cut them.

Gluten-Free Lemon Bars

1/4 package Pillsbury gluten-free pie crust
3/4 c. sugar
1/4 c. lemon juice
2 eggs
1 T. gluten-free baking mix (or use 1 T. of the pie crust)
1/2 t. baking powder
dash salt

Lightly spray an 8x8 baking dish with cooking spray. Crumble pie crust into pan, pat into a smooth crust. Bake at 350° for 18-20 minutes, just until lightly browned.

Meanwhile, beat sugar, lemon juice, eggs, baking mix, baking powder, and salt in a mixing bowl until thick and smooth. Set aside.

When crust is done, pour filling over hot crust. Bake at 350° for another 20-25 minutes, until filling is set and top is very lightly browned. Let cool before serving.

Thursday Recipe - Gluten-free Peanut Butter Cookies

This recipe is easy, simple, and tasty. You may have to adjust the proportions just a bit depending on how gooey your peanut butter is or how dry your powdered sugar is.

Gluten-Free Peanut Butter Cookies

1 c. powdered sugar
1/2 c. brown sugar
1 c. peanut butter
1 egg
1 t. vanilla

Heat oven to 375°. Cream everything together. Beat until very smooth, at least 3 minutes. If it feels too sticky, stir in a little more powdered sugar. If too dry and crumbly, add just a teaspoon or so of milk or water. Bake one test cookie to see how far they spread and adjust if necessary.

Scoop out by tablespoonfuls. Place on greased cookie sheet. Use a fork to press down in a criss-cross pattern. Bake 8-10 minutes, just until lightly set. Let cool at least 5 minutes before removing from cookie sheet. Makes 2-3 dozen.