Gluten-Free Banana Bread

1 cup sugar (I use turbinado sugar)

1/3 cup margarine or butter, softenend (I use "earth balance" or ghee)

2 eggs

1-1/2 cups mashed ripe bananas (3 to 4 medium)

1/3 cup water (I use filtered water)

1-2/3 cups gluten free flour (I use Bette Hagman's 4 flour blend)

Xanthan Gum - per directions on back of flour bag (1/4 - 1/2 tsp to every 1 cup of flour;  for high altitude, I usually use a total of about 1/4 -1/2 tsp for the 1-2/3 cups of flour)

1 tsp. baking soda

1/2 tsp salt

1/4 tsp baking powder

1/2 cup chopped nuts

Heat oven to 350 .  Grease bottom only of loaf pan.  8-1/2 x 4-1/2 x 2-1/2  or 9x5x3 inches.  Mix sugar and margarine in 2-1/2-quart bowl.  Stir in eggs until blended.  Add bananas and water:  beat 30 seconds.  Stir in remaining ingredients except nuts just until moistened;  stir in nuts.  Pour into pan.  Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1-1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes.  Loosen sides of loaf from pan;  remove from pan.  Cool completely before slicing.  

Frosting Recipe for Angel food Cake

Ingredients:

1 cube (1/4 lb.) margarine

1/2 cup sugar

3/4 cup milk

3 Tbl. flour

1 tsp. vanilla

Beat together margarine and sugar.  Cook milk and flour over medium heat until thick.  (To avoid lumps gradually add milk to flour, making a paste, then add more milk over low heat, stirring continuously.)

Cool and mix (with mixer) with margarine mixture.  Add vanilla.  Frost over Angel Cake*.  Refrigerate to set frosting.

*I always use Duncan Hines Angel Cake Mixes.

Million dollar fudge

Ingredients

1 Cup Milk

2 Sticks Butter

4 cups sugar

25 large marshmallows

2 cups chopped pecans

13 oz. Hershey bars, shaved

12 oz. unsweetened chocolate chips

2 squares bakers chocolate

Melt sugar and butter, stir in milk until warm, add marshmallows and bring to a rolling boil, stirring constantly.  Turn off heat, add remaining ingredients.  Stir well and pour into buttered 9" X 13" pan.  Let cool.