For 5,000 – 7,500 ft.
Add additional 2 Tbsp. Yogurt
Added 2 Tbsp. All Purpose Flour
Decrease Butter to 6 Tbsp.
Bake at 350°
Baked 40-50 min or until a toothpick placed in the center comes out clean

For 5,000 – 7,500 ft.
Add 2 Tbsp. Milk
Add 2 Tbsp. All Purpose Flour
Decreased Butter to 4 Tbsp.
No Changes to Caramel Topping
Bake at 350°
Baked 45 min or until a toothpick placed in the center comes out clean

Increase temperature to 350 degrees
Bake for 40 -45 minutes or until a toothpick placed in the center comes out clean

8 Tbsp. Butter, Softened *
¾ Cup Granulated Sugar
1/3 Cup Brown Sugar
3 Large Eggs, Room Temperature
½ Cup Water
1 1/3 Cup Bananas, Mashed
2 Cups Sof’ella Gluten Free All Purpose Baking Mix

• Preheat oven to 350°F. Grease an 8” x 4’’ OR 9” x 5’’ bread pan.
• Grease with non-stick cooking spray OR butter and dust with gluten free flour.
• Cream Butter in a medium size mixing bowl.
• Add the Granulated and Brown Sugar, stir until combined.
• Add Eggs, Water and Bananas and continue to mix until combined.
• Stir in the Sof’ella Gluten Free All Purpose Baking Mix just until combined.
• Pour into prepared pan.
• Bake for 50-60 minutes or until toothpick inserted into center comes out clean.
• Cool for 10 minutes before removing from pan.

*8 Tbsp. Butter can be replaced with 1/3 Cup Oil

• Preheat oven to 350°F. Lightly grease 8 x 4 inch loaf pan with butter OR non-stick cooking spray.
• Place the Sof’ella Gluten Free Pizza Crust Mix, Sugar and Yeast in a medium size mixing bowl.
• Beat in Milk with an electric mixer until mixture comes together.
• Add the Butter and continue to mix until incorporated.
• Add the Eggs one at a time and continue to mix on high speed for 3 minutes.
• Place bread dough into the prepared loaf pan and cover with a damp towel. Let rest for one hour in a warm place until it has expanded almost to the top of the pan. Gently press bread dough down with a spatula and smooth to even.
• Let rest for an additional hour or until bread dough rises slightly above the pan.
• Bake for 35-40 minutes or until golden brown.
• For a shiny crust, brush melted butter over the top as the bread cools.

For 220 grams you will need:
• 2 ½ Cups Water
• 1 Tbsp. Butter (Optional)

Instructions for a 1500 Watt Microwave:
• Place water, butter, orzo and seasoning in a 2 quart Microwave-Safe Dish.
• Cover loosely and Microwave on high for 5 minutes.
• Reduce setting to 50% power and Microwave for 12 minutes until most of the liquid has been absorbed.
• Tightly cover and let stand for additional 5 minutes.
• Fluff with a fork before serving.

All Natural Black Beans and Rice

For 170 grams you will need:
• 2 Cups Water
• 2 Tbsp. Olive Oil

Instructions for a 1500 Watt Microwave:
• Place water, olive oil, rice and seasoning in a 2 quart Microwave-Safe Dish.
• Cover loosely and Microwave on high for 5 minutes.
• Reduce setting to 50% power and Microwave for 12 minutes until most of the liquid has been absorbed.
• Tightly cover and let stand for additional 5 minutes.
• Fluff with a fork before serving.

All Natural Broccoli and Cheddar Pilaf

For 170 grams you will need:
• 2 Cups Water
• 2 Tbsp. Butter, Unsalted
• ¼ Cup Water (for seasoning packet)

Instructions for a 1500 Watt Microwave:
• Place 2 cups water, butter and rice in a 2 quart Microwave-Safe Dish.
• Cover loosely and Microwave on high for 5 minutes.
• Reduce setting to 50% power and Microwave for 12 minutes until most of the liquid has been absorbed.
• Whisk together ¼ Cup water and seasoning packet and add to the cooked rice.
• Tightly cover and let stand for additional 5 minutes.
• Fluff with a fork before serving.

All Natural Garlic and Herb Risotto

For 170 grams you will need:
• 2 1/2 Cups Water
• 2 Tbsp. Butter, Unsalted

Instructions for a 1500 Watt Microwave:
• Place water, butter, rice, seasoning packet in a 2 quart Microwave-Safe Dish.
• Cover loosely and Microwave on high for 5 minutes.
• Reduce setting to 50% power and Microwave for 12 minutes until most of the liquid has been absorbed.
• Tightly cover and let stand for additional 5 minutes.
• Fluff with a fork before serving.

All Natural Whole Wheat Couscous with Pumpkin and Red Bell Peppers

For 170 grams you will need:
• 2 Cups Water
• 2 Tbsp. Olive Oil

Instructions for a 1500 Watt Microwave:
• Place water and olive oil in a 2 quart Microwave-Safe Dish.
• Cover loosely and Microwave on high for 5 minutes.
• Remove from Microwave and stir in couscous and seasoning packet.
• Tightly cover and let stand for additional 5 minutes.
• Fluff with a fork before serving.

Happy Holidays from all of us here at Sof’ella!

For 5000 ft: Add 1 Tbsp. of all purpose flour to the dry cake mix and increase milk to ½ cup + 2 Tbsp.

For 7000 ft: Add 2 Tbsp. of all purpose flour to the dry cake mix and increase milk to ¾ cup.
Follow all other instructions as stated.

Directions:
• Preheat over to 350 degrees and grease and flour (rice flour) a 10 inch Bundt pan.

• In a large bowl combine Sof’ella cake mix, sour cream, eggs, oil, vanilla and coffee.

• Beat until ingredients are well blended.

• Fold in chocolate chips.

• Spoon batter into the prepared bundt pan.

• Bake in preheated over for one hour or until the cake springs back.

• Cool ten minutes on a wire rack. The cake will start to pull away from the sides of the pan and fall slightly. Turn out and cool completely on the rack.

After the cake is cool I love putting a little bit of powdered sugar on top for eye appeal (make sure to look at the ingredients on the powdered sugar bag – some are not gluten free). I then put a little of the powdered sugar on a plate and a drizzle of gluten free chocolate syrup, before a slice of this super rich, moist, and decadent cake.

Colleen Busch at Fishful Thinking

2 – 8 inch pans of Sof’ella Gluten Free Cornbread, prepared and cooled (large crumble)
1 tsp. Garlic Powder
1 Tbsp. Poultry Seasoning
½ Bunch Parsley, Chopped
2 Medium Onions, Chopped
4 Large Stalks of Celery, Diced
2 Large Eggs, Raw
2 Hard-boiled Eggs, Finely Chopped (Optional)
Giblets from Turkey, Chopped (Optional)*
14 Ounces Chicken Broth
8 Ounces Turkey Basting Juices (Can substitute Chicken Broth)
Salt to taste
Black Pepper to taste
6 Tbsp. Unsalted Butter, Melted (can use less for dryer stuffing)

Preheat oven to 350°F. Grease an 8 inch square pan with butter OR nonstick cooking- spray.

Make Sof’ella Gluten Free Cornbread recipe. May be prepared the night before and left out uncovered (Cornbread should not cooled thoroughly).
• Sprinkle seasonings and parsley over crumbled cornbread. Gently toss with hands or large spoon.
• Sauté onions and celery in 2 Tbsp. unsalted butter until translucent.
• Add sautéed vegetables, raw eggs, hard boiled eggs, and giblets to cornbread mixture.
• Toss and mix thoroughly while adding chicken broth and turkey basting juices.
• Season to taste with salt and pepper.
• Place stuffing in prepared pan.
• Drizzle melted butter over top of dressing.
• Can make ahead and set aside for 30-40 minutes before baking.
• Cook uncovered in oven at 350 degrees for 35 – 45 minutes until lightly browned on top.

Reduce Oil 1 Tbsp. (3 Tbsp.)
Add an additional Egg (2)
Increase Milk ¼ Cup (1 Cup)
All other ingredients remain the same

For 5,000 Ft.
Decrease Unsalted Butter to 4 Tbsp. (2 Tbsp. less Unsalted Butter)
Add 2 Tbsp. of All Purpose Flour to the dry bread mix
Add additional 2 Tbsp. Milk (1 Cup + 2 Tbsp.)
All other ingredients stay the same
Oven at 350ºF for 20-25 minutes

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Red Food Coloring
Pastry Bag
Small Black Jelly Bean
Green Round Candy with a hole

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Frost the cupcakes, reserving 1/3 cup of the frosting.
• Using the red food coloring, tint the reserved frosting bright red.
• Using the pastry bag pipe red frosting on the top, center of the cupcake in vein pattern from the center to the edges of the frosting.
• Place the round candy in the center of the cupcakes.
• Cut the jelly beans in half and place one half on top of the round candy as the eyeball.

Makes 12 Cupcakes

Pancakes

Makes 10-12 pancakes
1 2/3 Cups Sof’ella Gluten Free All Purpose Baking Mix
1 Large Egg
2 Cups of Water
1 Tbsp. Oil

Instructions

• Grease a griddle or frying pan lightly with butter OR oil.
• Preheat a frying pan on medium­—high or griddle to 350°F.
• Place the Gluten Free All Purpose Mix in a medium size mixing bowl.
• Add the Egg, Water and Oil and whisk slowly just until smooth. Do not overmix. Batter can be made ahead of time and allowed to rest.
• Pour 1/4 Cup of batter onto pre-heated surface.
• Cook pancakes 1 1/4 minutes on each side or until bubbles form on the surface of the pancake. Turn only once.

Black Ghoulish Syrup

1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
2 Tbsp. All-Purpose Baking Mix
1 tsp. Cinnamon, Ground
1 Cup Water
Black Food Coloring Gel
Squirt Bottle or Pastry Bag

Instructions

• In a saucepan combine with a whisk the sugars, flour, cinnamon and water.
• While whisking bring to a boil and continue to cook until thickened.
• Turn off heat and allow mixture syrup to cool enough to put into a squirt bottle or pastry bag.
• Syrup can be made ahead of time and warmed just enough to pipe onto pancake.

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Orange Food Coloring
Pastry Bag
Green Gummy Worms

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Using the orange food coloring tint ¼ cup of the frosting a light orange color.
• Tint remaining the frosting a deeper orange color and frost cupcakes.
• Using the pastry bag pipe light orange lines starting in the top center of the cupcake curving down the length of the cupcake for the lines of the pumpkin.
• Cut a Green Gummy Worm in half and place on the top center of the cupcakes as the stem.

Makes 12 cupcakes

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Black Food Coloring
Chocolate Sprinkles
Black Licorice Wheels
Red Hot Candies
Pastry Bag

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Tint frosting with black food coloring and frost cupcakes.
• Place sprinkles in a bowl and toss with just enough food coloring to turn them black.
• Sprinkle over the entire surface of the cupcakes.
• Unroll the black licorice wheels and divide them in half. Cut the licorice strands 2-3 inches in length.
• Stick into the top edge of the cupcake hanging off as the legs.
• On the front edge of the cup, place 2 red hot candies as the eyes.

Makes 12 Cupcakes

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Black Food Coloring
Pastry Bag

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Tint 1/3 cup frosting with black food coloring.
• Frost cupcakes with remaining frosting.
• Pipe a small circle in the center of the cupcake with the black frosting. Pipe a pentagon around the circle and continue to make bigger ones around it until the edge of the cupcake.
• Pipe lines from the circle through the corners of the spider web.
• Pipe a spider by making a dot for the body and a smaller dot for the head. Pipe 3 legs from each side curving the bottom ones as slightly inward.

Makes 12 Cupcakes

Prepare your favorite Sof’ella Baker’s Pantry Pancake Mix as directed.

• Heat up griddle on medium heat
• Take a heart shaped cookie cutter and lightly spray with non-stick spray set aside
• Melt a little butter on griddle
• Place cookie cutter on griddle
• Pour pancake batter into the cookie cutter so that it is about 1/4″ in depth
• Cook pancakes until bubbles form on the surface and edges are set
• Take tongs and gently remove the cookie cutter
• Turn and brown the other side
• Place on a plate
• Write your individual message on the plate with red gel

Please follow the instructions on the back of your Sof’ella Red Velvet Cake and Vanilla Bean Frosting Mix

For the Vanilla Frosting

16 Tbsp. Butter, Unsalted, Softened
1 Package of Sof’ella Vanilla Frosting Mix
1 Tbsp. Water

• In a medium size mixing bowl, cream butter with an electric mixer for 1 minute
• Add the Sof’ella Frosting Mix
• Continue to mix while slowly adding the water
• Add food coloring
• Beat until smooth
• Frost once the cupcakes have cooled

Needed for Cupcakes

Heart Shaped Cupcake Molds or Papers
Baked Cupcakes
Icing Prepared
Small Piping Bags OR parchment triangles rolled into a cone
Red and Pink Food Colors
Edible Pearls
Multiple Colored Sprinkles; red, pink, white, sweet heart
Peppermint Candies, Crushed

12 Tbsp. Unsalted Butter, melted and cooled slightly
½ Cup Whole Milk, room temperature
4 Large Eggs, room temperature

Instructions

• Preheat oven to 350ºF. Grease 6 Mini Bundt pans with butter OR non-stick cooking spray.
• In a large mixing bowl, combine Eggs and Milk.
• Add the Sof’ella Vanilla Bundt Cake Mix and cooled Butter and beat together for one minute, on medium to high, until the mixture thickens and is smooth and shiny.
• Place the mixture into the greased Bundt pan and bake for 25-27 minutes, OR until a toothpick inserted into the center of the cake comes out clean.
• Allow cake to cool in pan before inverting onto a cooling rack

2 Large Eggs
3/4 Cup Whole Milk
1 1/3 Cups Sof’ella Gluten Free All Purpose Baking Mix
1/2 Cup Granulated Sugar
2 Tbsp Unsalted Butter, Melted

• Preheat oven to 350°F. Grease a full size or mini donut pan with butter.
• Combine eggs and milk in a medium size bowl.
• Add the All-Purpose Baking Mix and Sugar and whisk until combined.
• Add the melted Butter and whisk just until smooth.
• Spoon 2 Tbsp. of batter into each full size and 1 tsp. into mini donut cavity.
• Bake 8-10 minutes for full size and 4-5 minutes for mini donuts or until donut springs back when gently pressed and bottoms are golden brown.
• Cool briefly before removing donuts from pan.
• Dust with cinnamon sugar, powdered sugar or dip into Donut Glaze.
• Makes 18-20 full size or 72 mini donuts.

Tip: Wipe Donut pan with a clean paper towel and grease again with butter before each use.

Vanilla Glaze

2 Cups Powdered Sugar
1 tsp. Vanilla Extract
Pinch Salt
2 Tbsp. Water

• Whisk Vanilla Glaze ingredients in a medium size bowl until smooth.

Chocolate Glaze

2 Cups Powdered Sugar
1/3 Cup Dutch Processed Cocoa (Alkalized)
1 tsp. Vanilla Extract
Pinch Salt
2 Tbsp. Water

• Whisk Chocolate Glaze ingredients in a medium size bowl until smooth.

6 Tbsp. Butter, Softened and cut into ½ “pieces
1 Cup Granulated Sugar
2 Large Eggs
1 1/2 Cup Sof’ella Gluten Free All Purpose Baking Mix
1 ¼ Cup Whole Milk

You will need for the Fruit Layer

3 Cups Strawberries, hulled and sliced
2 Cups Blueberries
2 Cups Raspberries
2 Tbsp. Granulated Sugar

You will need for the Cream Layer

2 Cups Whipping Cream
1/3 Cup Powdered Sugar

Instructions for the Cake Layer

• Preheat oven to 350°F.  Grease two 8-inch round cake pan(s) with butter or non-stick spray and line with parchment paper OR dust with Sof’ella Gluten Free All Purpose Baking Mix.
• Cream Butter in a medium size mixing bowl.
• Add the Sugar and continue to cream until well blended.
• Add the Eggs and whisk just until combined.
• Add the Sof’ella Gluten Free All Purpose Baking Mix and continue to whisk while adding the Milk.
• Whisk for 2 minutes or until batter is light and fluffy.
• Pour batter in prepared pans and bake 20-23 minutes until toothpick inserted into the center of the cake comes out clean.
• Cool cake layers.

Instructions for the Berry Layer

• In a medium size mixing bowl, combine Strawberries, Blueberries, Raspberries and Sugar just until combined.
• Set aside.

Instructions for the Cream Layer

• In a medium size mixing bowl whisk the Cream until soft peaks form.
• Add the Sugar and continue to whisk until stiff peaks form.

Assemble Trifle Cake

• Place one cake layer in the bottom of a trifle or glass serving dish.
• Take half of the cream mixture and spread evenly over the cake layer.
• Using a slotted spoon take half of the berry mixture cover the surface of the whip cream with some strawberries to decorate the side of the glass serving dish.
• Top fruit with the second cake layer and cream mixture.
• Use remaining berries and decorate the top of the trifle.

22 Tablespoons (approximately ¾ lb) Butter, Unsalted
2 Large Eggs
1 Package of Sof’ella Red Velvet Cake Mix with Vanilla Frosting
50 Lollipop Sticks
1 (14 oz) Package of White Molding Chocolate
Sprinkles (Optional)

For the Red Velvet Cake(s)

6 Tbsp. Unsalted Butter, Softened to Room Temperature
2 Large Eggs
1 Package Sof’ella Red Velvet Cake Mix
1/2 Cup Water

• Preheat oven to 350°F. Grease 2-8” OR 1-9” pan with butter or non-stick spray and line with parchment paper.
• Cream Butter in a medium size mixing bowl.
• Add the Eggs and whisk just until combined.
• Add the Sof’ella Red Velvet Cake Mix and Water.
• Whisk for 2 minutes or until batter is light and fluffy.
• Pour batter in prepared pan. Bake for 20-25 minutes for 2-8” and 30-35 minutes for 1-9” OR until toothpick inserted into the center of the cake comes out clean.
• Let cakes cool completely.
• Crumble the cakes with a fork or place in a food processor and pulse a couple of times.

Assembling Cake Pops

1 Box Sof’ella Red Velvet Cake Mix, prepared and crumbled
2/3 Cup Sof’ella Red Velvet Vanilla Frosting Mix, prepared
1 (14 oz) Bag White Molding Chocolate
50 Lollipop Sticks

• In a medium size mixing bowl combine the Sof’ella Red Velvet Cake crumbs and the Sof’ella Vanilla Frosting. Reserve a Tablespoon of cake crumbs for decorating top of cake pop (optional).
• Take a Tablespoon of the cake/frosting mixture and form into 40 balls.
• Place on a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes.
• Place the chocolate in a microwaveable bowl.
• Microwave as directed on the Molding Chocolate packaging.
• Place lollipop stick into the melted chocolate and then insert into the center of the cake ball.
• Dip cake ball entirely in melted chocolate. Let excess chocolate drip off. Chocolate may need to be reheated if it thickens while dipping.
• Place cake pop on a Styrofoam block or sturdy box punched with small holes.
• While chocolate is still wet, sprinkle with cake crumbs or decorate with sprinkles.
• Cake pops can be stored at room temperature overnight or in the refrigerator for a couple of days.

For the Vanilla Frosting

16 Tbsp. Butter, Unsalted, Softened
1 Package of Sof’ella Vanilla Frosting Mix

• In a medium size mixing bowl, cream butter with an electric mixer for 1 minute.
• Add the Sof’ella Frosting Mix.
• Beat until smooth.

22 Tablespoons (approximately ¾ lb) Butter, Unsalted
2 Large Eggs
1 Package of Sof’ella Gluten Free Chocolate Cake Mix
2 Cups Powdered Sugar
1/3 Cup Cocoa Powder
1 tsp. Vanilla
Pinch Salt
50 Lollipop Sticks
1 (14 oz) Package of Dark Molding Chocolate
Cocoa Powder or Sprinkles (Optional)

For the Gluten Free Chocolate Cake(s)

6 Tbsp. Unsalted Butter, Softened to Room Temperature
2 Large Eggs
1 Package Sof’ella Gluten Free Chocolate Cake Mix
2/3 Cup Water

• Preheat oven to 350°F. Grease 2-8” OR 1-9” pan with butter or non-stick spray and line with parchment paper.
• Cream Butter in a medium size mixing bowl.
• Add the Eggs and whisk just until combined.
• Add the Sof’ella Gluten Free Chocolate Cake Mix and Water.
• Whisk for 2 minutes or until batter is light and fluffy.
• Pour batter in prepared pan. Bake for 20-25 minutes for 2-8” and 30-35 minutes for 1-9” OR until toothpick inserted into the center of the cake comes out clean.Let cakes cool completely.
• Crumble the cakes with a fork or place in a food processor and pulse a couple of times.

Assemble Cake Pops

1 Box Sof’ella Gluten Free Cake Mx, prepared and crumbled
2/3 Cup Sof’ella Gluten Free Chocolate Frosting Recipe, prepared
1 (14 oz) Bag Dark Molding Chocolate
50 Lollipop Sticks

• In a medium size mixing bowl combine the Sof’ella Gluten Free Chocolate Cake crumbs and the Sof’ella Gluten Free Chocolate Frosting Recipe. Take a Tablespoon of the cake/frosting mixture and form into 40 balls.
• Place on a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes.
• Place the chocolate in a microwaveable bowl.
• Microwave as directed on the Molding Chocolate packaging.
• Place lollipop stick into the melted chocolate and then insert into the center of the cake ball.
• Dip cake ball entirely in melted chocolate. Let excess chocolate drip off. Chocolate may need to be reheated if it thickens while dipping.
• Place cake pop on a Styrofoam block or sturdy box punched with small holes.
• While chocolate is still wet, decorate with sprinkles or dust with cocoa.
• Cake pops can be stored at room temperature overnight or in the refrigerator for a couple of days.

For the Chocolate Frosting

8 Tbsp. Butter, Unsalted, Softened
1 Cups Powdered Sugar
3 Tbsp. Cocoa Powder
1/2 tsp. Vanilla Extract
1 Pinch Salt

• In a medium size mixing bowl, cream butter with an electric mixer for 1 minute.
• Add the remaining ingredients.
• Beat until smooth.

1 Cups Sof’ella Banana Oat Pancake Mix
¾ Cup plus 2 Tbsp. Water
1 Tbsp. Unsalted Butter, melted and cooled
8-10 Turkey Sausages
2-3 Cups Maple Syrup

Instructions

• Grill sausages on a griddle or sauté pan over medium –high heat until sausages are golden brown.
• Keep sausages warm in a 200° oven until ready to roll.
• Grease a frying pan or griddle lightly with butter or oil.
• Preheat sauté pan on medium-low or griddle to 350°F.
• Place the Sof’ella Banana Oat Pancake Mix in a medium size bowl.
• Add the egg and water and whisk slowly until smooth.
• Whisk in butter until combined.
• Pour 1 rounded Tbsp. of batter onto preheated surface and spread with back of spoon.
• Cook pancakes 30 seconds or until bubbles start to form.
• Turn and cook just until pancake has set.
• Place the cooked sausage in the middle of the warm pancake and roll.
• Secure ends by brushing with a small dollop of syrup.
• Place pancake wraps onto plate and garnish with syrup.

Makes 8-10 Servings

2 Cups Sof’ella Gluten Free All Purpose Baking Mix
2/3 Cup Unsalted Butter, chilled
1 Cup Buttermilk

• Place Sof’ella Gluten Free All Purpose Baking Mix in a medium size mixing bowl.
• Cut Butter into Sof’ella Gluten Free All Purpose Baking Mix using a fork or pastry cutter until the dough is in pea-sized pieces.
• Add the Buttermilk and continue to mix until dough comes together.
• Form into 12 balls and place on a sheet pan lined with parchment paper.

Bake biscuits at 375° for 15-20 minutes or until bottoms are golden brown.

Optional

For Gluten Free Country Turkey Sausage Gravy

1 ½ Pound Turkey Sausage, ground
1/2 Cup Sof’ella Gluten Free All Purpose Baking Mix
4 Cups Milk, Whole
Salt and Pepper to Taste

• In a large sauce pan, cook Turkey Sausage over medium heat until browned.
• Stir in Sof’ella Gluten Free All Purpose Mix until dissolved.
• Gradually stir in Milk.
• Cook gravy until thick and bubbly.
• Season with Salt and Pepper.
• Serve over hot biscuits.

Makes 12 Servings

4 Tbsp. Unsalted Butter, softened to room temperature
1 Large Egg
1 Box Sof’ella Red Velvet Cake Mix
3 Tbsp. Water

Instructions

• Preheat oven to 350°F. Grease baking sheet with non-stick cooking spray or line with parchment paper.
• Cream Butter in a medium size bowl.
• Add Eggs and Water and stir until combined.
• Add Sof’ella Red Velvet Cake Mix, stir to combine ingredients.  Gather the dough together with your hands.  Dough will be crumbly and slightly dry.
• Form into 48 balls and arrange them on the baking sheet, leaving ample room between each ball.
• Bake 11-13 minutes or until cookies are firm to touch.
• Cool completely before removing from the sheet pan.

For the Vanilla Bean Frosting

16 Tbsp. Butter, Unsalted, softened to room temperature
1 Package Sof’ella Vanilla Bean Frosting
1 – 2 Tsp. Water

• Cream Butter with an electric mixer until smooth and creamy.
• Add Sof’ella Vanilla Bean Frosting and water and beat until smooth.
• Using a pastry tip and bag OR a spoon place a small dollop of frosting on half the cookies.
• Top with remaining cookies.

Makes 24 Sandwich Cookies

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Black Food Coloring
Orange Food Coloring
Black Licorice Wheels
Red Hot Candies
Yellow Jelly Beans, Cut in half
Orange Food Coloring
Pastry Bag

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Reserve 1 tsp. Vanilla Bean Frosting for the eyes.
• Tint ¼ cup of frosting, with orange food coloring for the whiskers and mouth.
• Tint remaining frosting with black food coloring.
• Frost cupcakes using the black frosting
• Unroll the licorice strands and cut4 – ¼” x ½ triangles.
• Attach two straight edges with a dab of black frosting to form a triangle for each ear. Repeat for the other ear. Stick into the top edge of the cupcake.
• Place two dots of the Vanilla Frosting for the eyes and place the two pieces of red hot candies in the center as the eyeballs.
• Place the jelly bean as the nose.
• Using a pastry bag with orange frosting, pipe the mouth and the whiskers of the cat.

Makes 12 Cupcakes

White Paper Cup Liners
Your favorite Sof’ella Cake and Frosting Mix
Black Food Coloring
Pastry Bag
Red Hot Candies

Preparation

• Prepare your favorite Sof’ella Cake and Frosting Mix according to package directions.
• Tint 1/3 cup frosting with black food coloring.
• Frost cupcakes with remaining frosting.
• Pipe black frosting in an oval shape on the top center of the cupcake as the mask.
• In the center of the mask, place 2 red hot candies as the eyes.

Makes 12 cupcakes

6 Tbsp. Unsalted Butter, Softened to Room Temperature
1 ¼ Cup Granulated Sugar
2 Large Eggs
1 ½ Cups Sof’ella Gluten Free All Purpose Baking Mix
1 Tbsp. Cocoa, Natural (Non-Alkalized)
1 ¼ Cups Whole Milk
2 tsp. Red Gel OR 3 tsp. Red Liquid Food Coloring

• Preheat oven to 350°F. Grease 48 – 1 inch mini heart shaped cupcake molds 24 – 2 inch heart shaped standard cupcake molds OR 8 – 4 inch heart shaped pan with butter or non-stick spray
• Cream Butter in a medium size mixing bowl
• Add the Granulated Sugar and mix until incorporated
• Add the Eggs and whisk just until combined
• Add the Sof’ella Gluten Free All Purpose Baking Mix, Cocoa, Food Coloring and Milk
• Whisk for 2 minutes or until batter is light and fluffy
• Pour batter in prepared heart shaped cupcake molds ¾ full and bake 15-18 minutes for mini cupcakes 20-22 minutes for standard cupcakes, and 25-28 minutes for the 4” pan OR until toothpick inserted into the center of the cake comes out clean

For the Gluten Free Vanilla Frosting

16 Tbsp. Butter, Unsalted
2 Cups Powdered Sugar
1 tsp. Vanilla Extract
Pinch Sea Salt
1 Tbsp. Water
Red or Pink Gel OR Food Coloring (Optional)

• In a medium size mixing bowl, cream butter with an electric mixer for 1 minute
• Add the Powdered Sugar, Vanilla and Salt to the Butter
• Continue to mix while slowly adding the water
• Beat until smooth
• Add food coloring
• Frost once the cupcakes have cooled

Needed for Holiday Cookies

Heart Shaped Cupcake Molds or Papers
Baked Cupcakes
Icing Prepared
Small Piping Bags OR parchment triangles rolled into a cone
Red and Pink Food Colors
Edible Pearls
Multiple Colored Sprinkles; red, pink, white, sweet heart
Peppermint Candies, Crushed

Ingredients

4 Tbsp. Unsalted Butter, Softened to Room Temperature
1 Large Egg
2 Tbsp. Water
1 Box Sof’ella Gingerbread Mix

Instructions

• Preheat oven to 325°F. Grease sheet pans with non-stick cooking spray OR line sheet pans with parchment paper.
• Cream Butter in a medium size bowl.
• Add an Egg and Water, whisk just until combined.
• Add the Sof’ella Gingerbread Mix, stir until dough comes together. Dough will be crumbly.
• On a lightly floured surface, roll out dough ball to approximately 1/4” thick.
• Using a lightly floured cookie cutter, cut out the cookie shapes and place on prepared baking sheet.
• Bake for 9-11 minutes or until bottoms of cookies start to brown. Remove cookies from sheet pan and cool on baking rack.
• Makes 12-15 cookies.

4 Tbsp. Unsalted Butter, Softened
1 Large Egg
1 Box Sof’ella Vanilla Bean Bundt Cake Mix
3 Tbsp. Water

Instructions

• In a medium sized mixing bowl cream butter.
• Add the egg and water and mix until combined.
• Add the Vanilla Bean Bundt Cake and mix just until dough comes together. Dough will be crumbly.
• Form into 24 balls and press balls onto two sheet pans leaving ample space between each ball.
• Bake at 350° for 15-18 minutes or until bottom of cookies are golden brown.

Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. The small intestine is connected to the stomach-the first parts of the small intestine, the duodenum and the jejunum, are where celiac disease is commonly found.

When a person who has celiac disease consumes gluten, a protein found in wheat, rye and barley, the individual’s immune system responds by attacking the small intestine and inhibiting the absorption of important nutrients into the body.

Specifically, tiny fingerlike protrusions, called villi, on the lining of the small intestine are lost. Nutrients from food are absorbed into the bloodstream through these villi. Celiac disease can be associated to other autoimmune disorders and, undiagnosed and untreated, it can lead to osteoporosis, infertility, neurological conditions and in rare cases, cancer.

Celiac Disease Center Web Site

To read more about Autism Speaks’ awareness, fundraising, science, and advocacy efforts, or to read about some of our other exciting initiatives, please visit our News Section.

Austism Speaks Web Site

Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss. If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Further, gastrointestinal carcinoma or lymphoma  develops in up to 15 percent of patients with untreated or refractory celiac disease. It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.

Celiac.com Web Site

Support the Celiac Disease Foundation and become a member today!

Celiac Disease Foundation Web Site

We invite you to explore their website, join their Rescue Community, and begin helping your children today.

Generation Rescue Web Site

½ Cup Butter, Unsalted and Softened
1 Cup Granulated Sugar
1 Whole Egg
2 Tbsp. Water
2 ¾ Cup Sof’ella Gluten Free All Purpose Baking Mix

Instructions

• Preheat oven to 325°F. Grease sheet pans with non-stick cooking spray OR line sheet pans with parchment paper.
• Cream Butter and Sugar in a medium size bowl.
• Add an Egg and Water, whisk just until combined.
• Add the Sof’ella Gluten Free All Purpose Baking Mix, stir until dough comes together. Dough will be crumbly.
• On a lightly floured surface, roll out first dough ball to approximately 1/4” thick.
• Using a lightly floured cookie cutter, cut out the cookie shapes and place on prepared baking sheet.
• Bake for 7-8 minutes or until bottoms of cookies start to brown. Remove cookies from sheet pan and cool on baking rack.

Makes 12-15 Cookies.

Vanilla Icing
2 Cups Powdered Sugar
1 tsp. Vanilla Extract
Pinch Sea Salt
1 ½ – 2 Tbsp. Water

Place the Powdered Sugar, Vanilla, Salt and Water in a medium size mixing bowl.

Slowly add the Water and whisk until icing becomes smooth.

Needed for Decoration

Baked Cookies
Icing Prepared
Small Piping Bags OR parchment triangles rolled into a cone
Cookie Cutters

Gingerbread Man (2 sizes)
Christmas Tree
Snowflake (multiple sizes)
Leaf
Star
Star of David
Multiple Food Colors
Gum Drops
Edible Pearls
Multiple Colored Sprinkles

• Blue
• Green
• Red
• White
• Pearlized Sprinkles

Andes Peppermint Crunch Thins
Sparkle Gel

• Green
• Blue
• Red
•  

Gingerbread House (pre baked kit)
Ribbon

½ Cup Butter, Unsalted and Softened
1 Cup Granulated Sugar
1 Whole Egg
¼ Cup Water
¼ Cup Molasses
2 ¾ Cup Sof’ella Gluten Free All Purpose Baking Mix
1 ¼ tsp. Cinnamon, Ground
½ tsp. Cloves, Ground
2 ½ tsp. Ginger, Ground

Instructions

• Preheat oven to 325°F. Grease sheet pans with non-stick cooking spray OR line sheet pans with parchment paper.
• Cream Butter and Sugar in a medium size bowl.
• Add an Egg,Water, and Molasses, whisk just until combined.
• Add the Sof’ella Gluten Free All Purpose Baking Mix, Cinnamon, Cloves, and Ginger and stir until dough comes together. Dough will be crumbly.
• On a lightly floured surface, roll out first dough ball to approximately 1/4” thick.
• Using a lightly floured cookie cutter, cut out the cookie shapes and place on prepared baking sheet.
• Bake for 10-11 minutes or until bottoms of cookies start to brown. Remove cookies from sheet pan and cool on baking rack.

Makes 12-15 Cookies.

Vanilla Icing
2 Cups Powdered Sugar
1 tsp. Vanilla Extract
Pinch Sea Salt
1 ½ – 2 Tbsp. Water

• Place the Powdered Sugar, Vanilla, Salt and Water in a medium size mixing bowl.
• Slowly add the Water and whisk until icing becomes smooth.

Needed for Decoration

Baked Cookies
Icing Prepared
Small Piping Bags OR parchment triangles rolled into a cone
Cookie Cutters

Gingerbread Man (2 sizes)
Christmas Tree
Snowflake (multiple sizes)
Leaf
Star
Star of David
Multiple Food Colors
Gum Drops
Edible Pearls
Multiple Colored Sprinkles

• Blue
• Green
• Red
• White
• Pearlized Sprinkles

Andes Peppermint Crunch Thins
Sparkle Gel

• Green
• Blue
• Red

Gingerbread House (pre baked kit)
Ribbon

8 Tbsp. Butter, Softened
¾ Cup Granulated Sugar
1/3 Cup Brown Sugar
3 Large Eggs, Room Temperature
½ Cup Water
1 1/3 Cup Pumpkin, Canned
2 Cups Sof’ella Gluten Free All Purpose Baking Mix
2 tsp. Cinnamon, Ground
¾ tsp. Ginger, Ground
¼tsp. Nutmeg, Ground

Ingredients For Glaze (Optional)

1/3 Cup Powdered Sugar
1 tsp. Pumpkin, Canned
1 tsp. Water

Directions For The Bread:

• Preheat oven to 350°F. Grease an 8 x 4’’ OR 9 x 5’’ bread pan.
• Cream butter granulated and brown sugar in a medium size mixing bowl.
• Add eggs, water and pumpkin and continue to mix until combined.
• Stir in the Sof’ella All Purpose Baking Mix, cinnamon, ginger and nutmeg just until combined.
• Bake for 60-70 minutes or until toothpick inserted into center of the bread comes out clean.

 Directions For The Glaze:

• Combine the powdered sugar, pumpkin and water.
• When bread comes out of the oven and before it cools, brush glaze over top of bread.
• Cool for 10 minutes before removing from pan.

2 Tbsp. Olive Oil
½ Cup Sweet Onion, chopped
1 ½ Tbsp. Garlic, minced
1 ¼ Cups Arborio Rice
1/3 Cups Pinot Grigio or Chardonnay
1 ½ Cups Pumpkin, Canned
3 ½ Cups Chicken Stock, Hot
½ Cup Parmesan Cheese, Shaved
1 Tbsp. Sage, Chopped
1 ½ Tbsp. Basil, Chopped
Pinch Nutmeg
Pinch Cinnamon
1 tsp. Salt
½ tsp. Black Pepper, Ground
2 Tbsp. Butter, Unsalted and Cut into ½” Cubes

Directions

• In a medium-size heavy sauce pan, heat the olive oil over medium-high heat.
• Add the onion and garlic and sauté, stirring continuously, just until softened approximately 3 to 4 minutes.
• Add the Risotto and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice.
• Pour in 1 ½ cups chicken stock, and continue to stir until all the liquid has been absorbed.
• Pour in ½ cup more stock and stir and cook until it has been absorbed.
• Repeat with remaining stock and cook, stirring, until the rice is al dente.
• Stir in the pumpkin reduce the heat to very low.
• Stir in the Parmesan, butter, sage, basil, nutmeg and cinnamon.
• Add the salt and pepper to taste.