On this page you'll find alternate recipes to use with our mixes!
Make the chocolate cake according to the directions on the package, with the following change:
During the last minute of mixing, add one cup of shredded zucchini that you have rolled in paper towels to absorb as much of the liquid as possible. Bake as directed.
This will make the cake even more moist and nobody will guess that it has a vegetable hidden inside.
To give it a more unique taste, add ¼ to ½ teaspoon of cinnamon to the batter when mixing.
1 package Light As Air Pancake Mix
1 teaspoon sugar
2 1/3 cups water
In a large mixing bowl combine eggs, sugar and water. Beat well . Add pancake mix and beat until completely smooth. If there are any lumps, smooth them out with the back of a spoon.
Heat griddle to 350 degrees. Spray with oil. For each pancake, use one scant ladle of mix and using the back of the ladle, quickly work the batter out to form a 5" very thin pancake. Once top begins to set, flip pancake. In another minute it is done. Makes 14.
Note: These pancakes should not get brown like regular ones. We especially like them spread with butter and sugar, then rolled and eaten with our fingers. That's how we ate them as kids, and we still love them that way. We also sometimes use these as crepes. They are yummy filled with berries, a dollop of sour cream, rolled and topped with a drizzle of hot fudge sauce.
5 chicken breast halves
1 teaspoon salt
6 bay leaves, divided
1 teaspoon minced garlic
½ cup gluten-free flour blend of your choice
2 tablespoons olive oil
2 carrots, finely diced
1 stalk celery, finely diced
1 small onion, diced
½ to 1 cup frozen corn
½ to 1 cup frozen peas
2 gluten free chicken bouillion cubes
½ cup cream or half-and-half
1 package Garlic Cheese Biscuit mix
1 teaspoon salt
1 tablespoon chopped chives
½ cup buttermilk
Place chicken, 1 teaspoon salt, peppercorns, 3 bay leaves, and garlic in a dutch oven. Cover with water. Bring to a boil, then simmer for 1 hour until chicken is tender. Remove chicken from broth to a cutting board to cool. Strain the broth and reserve. Cut chicken into bite-size pieces and reserve.
Wipe out the stock pot, then add the olive oil. Heat over medium heat, then add carrots, celery, 3 bay leaves, and onion. Simmer until vegetables are tender. Add flour and stir until veggies are coated. Slowly add 4 cups of broth and bouillion cubes. Continue to stir until slightly thickened. Add chicken, peas and corn. Cook an additional 5 minutes. Add cream. Add additional broth as needed to be sure it is slightly "soupy". Bring to a gentle boil.
Heat oven to 375 degrees.
In a medium bowl, combine Garlic Cheese Biscuit mix, 1 teaspoon salt and chopped chives. In another bowl beat eggs and buttermilk with a fork. Pour into biscuit mix and stir until well mixed.
Using two tablespoons, drop dumpling batter into broth. Dip the spoons into the broth each time to keep batter from sticking. Don't crowd dumplings; drop them in a single layer. Cover tightly with a lid and bake for 25 minutes. Don't peek!
Serve in soup bowls and enjoy!
2 Packages Fahlstrom Farms Fudge Frosting mix
¼ cup (½ stick) Earth Balance vegan buttery sticks
1/3 cup Almond Breeze (or other non-dairy milk)
Prepare a square 8" or 9" cake pan by lining with aluminum foil. Let foil hang over the edges to make it easy to get out of the pan. Spray foil with Pam, then gently pat with a crumpled paper towel to soak up excess oil.
In a 2-quart saucepan, heat butter substitute and milk substitute on low to medium heat until butter is melted and mixture starts to boil. Remove from heat. Add frosting mix and beat with electric mixer until well blended and smooth. Spoon into prepared pan. With a rubber spatula, push into corners and smooth the top. Chill in the refrigerator and cut into squares. Makes 64 pieces.
Options: Add crushed peppermint sticks or nuts.
1 package Fahlstrom Farms Gluten Free Decadent Chocolate Cake Mix
½ cup flaked coconut
½ cup butter or margarine, softened
3 large or 2 jumbo eggs
2 - 8 oz. packages cream cheese, softened
2 large eggs
¼ cup sugar
2 teaspoons vanilla
2 cups sour cream
¼ cup sugar
1 tablespoon vanilla
First Layer: Preheat oven to 350 degrees. In a mixing bowl, combine the cake mix, coconut, butter and egg. Mix on low speed until mixture is crumbly. Press into an ungreased 9x13 inch pan.
Second Layer: Beat the cream cheese, 2 eggs, sugar and vanilla until light and fluffy. Spread evenly over the brownie mixture. Bake for 40 - 45 minutes. Let cool for 15 minutes.
Third Layer: Mix the sour cream, sugar and vanilla until smooth. Spread over the filling. Refrigerate for 1-2 hours, or until chilled. Cut into bars. Makes 24 - 36 bars.
¾ pound bulk breakfast sausage
1/3 cup Fahlstrom Farms Gluten Free Flour Blend (or other G/F flour blend)
1 ½ to 2 cups milk
Salt, pepper, onion powder to taste
In a medium skillet, break sausage into small chunks. Heat on medium setting, stirring and breaking up chunks, until no pink remains. Sprinkle flour onto sausage. Continue cooking, incorporating flour into sausage. Sprinkle with seasonings. Slowly add milk, stirring, until gravy comes to a boil and is thickened. If too thick, add a little more milk. Taste and adjust seasonings.
We like this over leftover Fahlstrom Farms Gluten Free Garlic Cheese Biscuits.
1 package Fahlstrom Farms Garlic Cheese Biscuit mix
1 cup milk (dairy or non-dairy)
1 tablespoon olive oil
½ cup chopped fresh basil
1/3 cup chopped pepperoni
¼ cup julienne cut sundried tomatoes in olive oil
Preheat oven to 425 degrees. Combine all ingredients. Drop by spoonsful onto a greased baking sheet. Bake until biscuits are a little brown on top and somewhat firm to the touch, about 10-12 minutes.