Applesauce Bars: 1/2 cup vegetable oil, 1/2 cup sugar, 1 egg, 1/2 cup sugar, 1 egg, 1 1/2 cups rice flour, 1/4 cup soy or tapioca flour, 1/4 tsp. salt, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. nutmeg, 1/4 tsp. cloves, 1 tsp. cinnamon, 1 cup applesauce, 1/2 cup raisins, 1/2 cup chopped nuts.

Cream oil, sugar and egg together. Stir in rest of ingredients. Pour into lightly oiled 13x9" baking pan. Bake at 375 degrees for 20 - 25 min. Cool and cut into bars. Makes 15 bars. (donated by: Betty Wedman)

Cranberry Bars: 1 cup rice flour, 1/4 cup rice bran, 1 tsp. cinnamon, 1 - 8oz pkg. cream cheese, a 1 lb. can jellied cranberries, 1/2 cup honey, 3/4 cup orange juice, 1/2 cup potato starch, 1/4 cup rice polish, 1 tsp. baking soda, 1 stick margarine, 1 cup crushed pineapple, 4 eggs (separated).

Cream together cream cheese and margarine. Sift together the dry ingredients. Add egg yolks and liquids to cream cheese mixture, alternating with dry ingredients. Beat egg whites until stiff and fold into batter with the crushed pineapple. Spread in 151/2x101/2x1" jelly roll pan. Bake in 350 degree oven for 20 minutes until done. (donated by: Jean Kane)

Double Chocolate Mint Bars: 1 3/4 cup GF white bread mix, 1 cup granulated sugar, 1/3 cup packed light brown sugar, 1/2 cup cocoa, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 1 1/4 cups (2 1/2 sticks) butter or margarine (divided), 3 eggs (slightly beaten), 1/2 tsp. mint extract (divided), 2 cups (12 oz. pkg) semi-sweet chocolate chips, 1 can (14 oz.) sweetened condensed milk (GF) - (not evaporated milk).

Heat oven to 350 degrees. Grease 13x9x2" baking pan. Stir together flour, sugars, cocoa, baking powder and salt. Cut in 3/4 cup butter until mixture resembles course crumbs. Beat in eggs and 1/4 tsp. mint extract. Spread mixture into pan. Bake 23 - 25 min. or until wooden toothpick in center comes out clean.

In saucepan over low heat, melt 1/2 cup butter with chocolate chips. Sit rin sweetened condensed milk and remaining 1/4 tsp. mint extract. Pour over baked layer. Let stand until set. Garnish as desired. Refrigerate. Cut into bars. Makes about 24 bars.

Pineapple Bars: 1 cup white rice flour, 1/4 cup rice bran, 1/4 cup rice polish, 1/4 cup potato starch, 1/4 cup soy flour, 1 tsp. baking soda, 1 tsp. cinnamon, 3 eggs, 1/2 cup honey, 1/2 cup juice, 1 cup crushed pineapple, 1/2 cup oil, 1 tsp. vanilla, 1 cup chopped nuts, 1/2 cup coconut.

Sift together dry ingredients. Add eggs and liquids mixing well. Stir in coconut and nuts. Spread mixture in 10.5x10.5" baking pan. Bake at 350 degrees for 20 minuts, or until done. (pan should be greased) (donated by: Jean Kane)

Pumpkin Cheesecake Bars: 1 cup rice flour, 1/3 cup firmly packed brown sugar, 5 Tbsp. butter, 1/2 cup finely chopped pecans or walnuts, 1 kg. (8 oz) softened cream cheese, 3/4 cup sugar, 1/2 cup pumpkin, 2 eggs, 1 1/2 tsp. cinnamon, 1 Tbsp. potato starch, 1 tsp. allspice, 1 tsp. vanilla.

Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1.5" baking pan. Bake at 350 degrees for 15 min. Cool slightly.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, potato starch, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Srinkle with reserved topping. Bake an additional 30 - 35 min. Cool before cutting into bars. Makes 32 bars.

GF Squares: 1 cup brown sugar, 1/2 cup margarine or butter, 2 eggs, 1 cup rice flour, 1/4 tsp. baking soda, 1/2 tsp. salt, 1/2 cup chocolate chipps (raisins or nuts may be added in place of or in addition to as desired), 1 tsp. vanilla.

Cream sugar, margarine/butter together. Add eggs, beat well. Add vanilla, blend well. Pour mixture into greased GF 8x8" baking pan. Bake at 375 degrees for 20 -25 min. (very easy!)