Ingredients:
1 8oz (250g) pkg. cream cheese
250g sharp cheddar cheese
1 wedge blue cheese
1 Tb gluten-free Worcestershire sauce
1 Tb finely chopped parsley
1/2 cup chopped pecans
1 clove garlic, cut

Preparation:
Rub a small bowl with cut garlic.
Using a food processor or blender, mix all ingredients except pecans and parsley thoroughly.
Chill in the small bowl until firm.
Roll in pecans and parsley.

Ingredients:
2 1/2 cups sifted gluten-free all-purpose flour (testers used Gluten Free Pantry all-purpose flour found at glutino.com)
1/2 cup plus 1 Tb sugar, divided
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into pieces
1 3oz pkg. cream cheese
1 Tb fresh lemon zest
3/4 cup, plus 3 Tb heavy whipping cream, divided

Preparation:
Pre-heat oven to 375F
Line 2 baking sheets with parchment paper
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Using a pastry blender, cut in butter and cream cheese until mixture is crumbly. Add lemon zest, stirring to combine.
Add 3/4 cup plus 2 Tb cream, stirring until dry ingredients are moistened (If mixture seems dry, add more cream, 1 Tb at a time, until dough forms.)
On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2 1/2 inch round cutter, cut scones and place on prepared baking sheets.
Brush scones with remaining cream and sprinkle with remaining 1 Tb sugar.
Bake 18-20mins, or until lightly browned.

Mary Ayers ~ Tea Time Magazine

Ingredients:
2 1/2 cups sifted gluten-free all-purpose flour (testers used Gluten Free Pantry all-purpose flour found at glutino.com)
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into pieces
1 cup grated zucchini, squeezed dry
1 cup freshly grated Parmesan cheese
3/4 cup, plus 3 Tb heavy whipping cream, divided
Garnish: freshly ground black pepper

Preparation:
1. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Add zucchini and cheese, stirring to combine. Add 3/4 cup plus 2 Tb cream, stirring until dry ingredients are moistened. (If mixture seems dry, add more cream, 1 Tb at a time, until dough forms).
3. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2 1/2 inch round cutter, cut scones and place on prepared baking sheets, 2 inches apart. Brush scones with remaining 1 Tb cream and sprinkle with pepper if desired.
Bake 18-20mins, or until lightly browned.

Mary Ayers ~ Tea Time Magazine

Ingredients:
Two 250g (8oz) balls fresh mozzarella
2 large slicing tomatoes
Salt and ground black pepper
50ml (1/4 cup) olive oil
Juice and zest of 1 lemon
15ml (1Tb) capers, divided
Handful fresh basil leaves

Preparation:
1. Use serrated knife to slice each ball of mozzarella into four slices. Repeat with the tomatoes, cutting each into four slices.
2. Stack two slices of tomato and two slices of mozzarella, alternating as you stack on each of four serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
3. In a blender, combine the olive oil, lemon juice and half the capers. Puree until the combination is smooth. Season with salt and pepper.
4. Drizzle a bit of the dressing over each mozzarella-tomato stack. Scatter several basil leaves, a few of the remaining peppers, and a bit of lemon zest over each stack.

The Associated Press/Metro Magazine

Ingredients:
125ml (1/2 cup) sliced almonds
50ml (1/4 cup) water
12ml (2 1/2 tsp) unflavoured gelatin
300ml (1 1/4 cups) whipping cream
125ml (1/2 cup) sugar
500ml (2 cups) plain yogurt)
5ml (1 tsp) vanilla

Preparation:
1. Preheat oven to 180C (350F). Bake almonds until golden–about 10 mins.
2. Pour water into small bow and sprinkle gelatin over it. Let sit for 10 mins.
3. In a heavy saucepan over medium heat, simmer cream and sugar, stirring until sugar dissolves. Add almonds; mix with a hand blender. Remove from heat and let sit for 10 mins. Add gelatin mix and stir with whisk until dissolved. Strain almond cream into yogourt and add vanilla.
4. Divind mix among 8 custard cups. Cover and chill overnight. Run knife around edge of each to loosen. Set each each cup in shallow bowl of hot water for 10 seconds. Invert onto plate.

The Canadian Press/Metro Magazine

Ingredients:
1 medium butternut squash (pumpkin)
1 can (14 oz) coconut milk
2-4 cups chicken (or vegetable) broth
1 shallot, sliced thin*
1/2 cup oil for frying

*optional

Preparation:
Preheat oven to 350F (180C)
1. Split the squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and bake for 45 mins-1hr, or until the squash is very soft when poked with a fork. Let it cool for a few minutes until it’s easy to handle. Scoop the flesh of the squash out into a blender or food processor. Add the coconut mile and 2 cups of broth; blend until smooth. Pour into a large pot and add more broth to achieve the consistency you prefer. Heat over medium heat until hot.
2. Heat the oil in a small saucepan over medium heat for a couple of minutes. Drop in one shallot slice to check if the oil is ready–it should bubble furiously. When the oil is ready, drop in enough shallot slices to have a single layer in the pot (it usually takes 2 batches to do them all). Let them cook until golden brown and crispy; drain on paper towels and sprinkle with salt. Serve the soup, passing the shallots for people to sprinkle over top. Serves 4.

Blush Lane Organics.

Ingredients:
3 eggs
2 cups (500ml) sugar
1 cup (250ml) vegetable oil
1 Tb (15ml) vanilla extract
3 cups (750ml) rice flour
1/2 cup (125ml) raisins*
1/2 cup (125ml) chopped nuts*
1 1/4 tsp (6ml) baking powder
1/4 tsp (1ml) baking soda
3 tsp (15ml) xantham or guar gum
1/4 tsp (1ml) cinnamon
2 cups (500ml) grated zucchini

*optional

Preparation:
Preheat oven to 350F (180C).
Mix the wet ingredients in a bowl and gradually fold in the dry ingredients until thoroughly combined. Pour mixture into a buttered cake pan. Bake for about an hour.

Modified from a Cora’s Restaurant recipe.

Ingredients:
1 carton (250ml) egg whites/egg white substitute, well shaken
2 cups (500ml) granulated sugar
1/2 cup (75ml) corn starch
1/2 cup (75ml) corn syrup
1 tsp (5ml) vanilla or coffee liqueur
2 cups (500ml) semi-sweet chocolate chips
1 cup (250ml) toasted, unsalted pecan halves
1 cup (250ml) dried, sweetened cranberries

Preparation:
1. Whisk egg whites with sugar in a large metal bowl set over a pot of simmering water. Cook, whisking often, for 8-10 mins or until warm, thickened, and opaque. Remove bowl from heat. Beat, using an electric mixer on high, for 7 mins or until very thick and glossy. Add cornstarch and vanilla; beat for 1 min. Fold in chocolate chips, pecans & cranberries.
2. Drop tablespoonfuls (15ml) of batter 2 cm apart onto parchment paper-lined baking sheets. Bake on centre rack at 350F (180C) oven, in batches, for 20-23 mins or until golden and dry. Transfer to rack; let cool completely. Store in an airtight container for up to 5 days. Makes about 5 dozen cookies.

Ingredients:
2/3 cup rice flour
1 tsp xantham gum/guar gum
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup cocoa
1/4 tsp salt
1/2 tsp cinnamon
2 egg whites
1 whole egg
1/2 cup sugar
6 Tbsp unsweetened applesauce
2 Tbsp vanilla
1 Tbsp chopped nuts (optional)

Preparation:
Preheat oven to 350F (180C)
Spray an 8″x8″ pan with GF vegetable spray
In a measuring cup, combine all the dry ingredients.
In a mixing bowl, whisk the egg whites & the whole egg slightly. Add the sugar, applesauce, oil and vanilla and whisk until blended. DON’T OVERBEAT.
Fold the dry ingredients into the mixture, including the optional nuts. Batter should be slightly lumpy.
Pour into prepared pan.
Bake until set and a tester comes out clean — about 25 minutes. Cool before cutting into squares.

From: The Gluten Free Gourmet Cooks Fast and Healthy, by Bette Hagman

Ingredients:
1 cup corn syrup
1/2 cup sugar
4 squares semi-sweet chocolate (or, to taste)
3 Tbsp butter
1 tsp instant coffee
1 tsp vanilla
3 eggs
1 cup coarsely chopped pecans
1 unbaked 9 inch (23 cm) gluten free pie crust

Preparation:
Microwave corn syrup and sugar in a microwaveable bowl on HIGH for 3 minutes. Stir until sugar is completely melted. Return to microwave oven on MEDIUM power for 2 minutes.
Stir in chocolate, butter, coffee, and vanilla. Mix well.
Blend in eggs and pecans. Pour into pie shell.
Bake at 375F (190C) for 45 minutes.
To garnish, dust with icing sugar and top with whipped cream.