1 cup sweet white sorghum flour
1 cup white rice flour
1/2 cup almond flour
1/2 cup potato starch flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon gluten free baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup ghee (measured melted) or coconut oil
1 teaspoon pure vanilla
1/2 teaspoon lemon oil
2 eggs
2 tablespoons coarse sugar
In small bowl, mix flours, the cream of tartar, baking soda, baking powder, xanthan gum and salt; set aside.
In medium bowl, beat remaining ingredients except coarse sugar with electric mixer on low speed 1 minute or until well blended. Add flour mixture; beat until blended. Shape dough into a ball. Wrap in plastic wrap; refrigerate at least 2 hours.
Heat oven to 350°F. Spray cookie sheet and rolling pin with cooking spray (without flour). On nonstick baking mat or cooking parchment paper sprayed with cooking spray (without flour), roll dough to 1/4-inch thickness. Using 3- to 3 1/2-inch cookie cutter, cut shapes from dough; place 1 to 1 1/2 inches apart on cookie sheet. Sprinkle with coarse sugar.

Bake 10 to 15 minutes or until set and edges are lightly browned. Immediately remove from cookie sheet to cooling rack.

Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.

In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.

Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

4 oz (half of 8-oz package) gluten free cream cheese, softened
3 tablespoons sugar
1/4 teaspoon pure vanilla
1 egg yolk

1 box Betty Crocker® Gluten Free brownie mix
1/4 cup butter, melted
2 whole eggs
1/4 cup miniature semisweet chocolate chips

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 9-inch square pan with cooking spray (without flour).
In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread three-fourths of batter in pan. Spoon cream cheese filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

Bake 37 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.

*best served with a full glass of Almond Milk

Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.

For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.

Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.

Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.

In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.

In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix until dough forms.

In small bowl, mix remaining 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping into balls, put dough in freezer for 10 to 15 minutes.) Roll balls in sugar-cinnamon mixture; place 2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13×9-inch pan, press remaining mixture. Bake 10 minutes.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.

Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Heat oven to 350°F. Grease cookie sheets with shortening.

In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.

In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.