Rum Glaze Drizzle 

for Molasses Cookies:

 

 

 

 

 

 

​

 

 

 

 

 

 

 

1 Cup Gluten Free Powdered Sugar

1 & 1/4 tsp Spiced or Dark Rum

1 Tbsp Water

​

Mix ingredients and drizzle across top of cooled Molasses cookies and enjoy

​

​

Banana Pancakes

Using Savor More Banana Muffin Mix

 

You Will Need:

1 Savor More Banana Muffin Mix

1 Cup Bananas (About 2 large bananas)

1/2 Cup Vegetable Oil

1 tsp Vanilla Extract

2 Large Eggs

3/4 Cup & 2 TBSP Non Dairy Milk Substitute**

(Milk can be used for those who can digest dairy.)

​

Mix Bananas and Vegetable oil together in a small bowl & set aside. 

​

Mix all other liquids (excluding Bananas and Vegetable Oil) in a medium to large bowl.

Add entire package of Savor More Banana Muffin Mix to this liquid mixture and combine. 

Add the Banana Vegetable Oil mixture and mix on low until combined. Batter will be thick.

 

Turn burner on medium-low heat and grease non-stick pan before adding pancake batter. Heat bottom of pancakes on medium low heat until they turn a deep golden brown. Flip quickly. Press Pancakes with spatula to flatten and again cook until bottoms are deep golden brown and pancakes are cooked throughout.

Enjoy topped with your favorite non-dairy butter, or syrup, if desired. :) 

​

Pie Crust

with Lemon Cookie Mix 

Each Package of Savor More Lemon Cookie Mix makes two 9" Pie Crusts.

​

To make one pie crust:

-Measure 1 & 1/4 Cup Dry Mix of Lemon Cookie Mix into a medium bowl.

-Add 1/4 Cup & 2 TBSP Non Dairy Butter Substitute (Softened). Mix thoroughly until combined. 

​

Grease a 9" Pie Dish and put entire pie crust contents in, spreading evenly. Press crust firmly into bottom of dish using the bottom of a measuring cup. Press crust into sides of dish using the side of the measuring cup, or your fingers.

​

Cover pie dish with metal foil and bake at 350F for 10 minutes. Uncover dish and bake for an additional 10 minutes. Remove from oven & let cool before adding your favorite citrus pie filling. 

​

Pumpkin Pancakes

Using Savor More Pumpkin Muffin Mix

​

You Will Need: 

1 Savor More GF & DF Pumpkin Muffin Mix

1 Cup Pumpkin Puree

1/2 Cup Vegetable Oil or Warmed (liquid) Coconut Oil

1 tsp Vanilla Extract

2 Large Eggs

1/2 Cup Non Dairy Milk Substitute**

 (Milk can be used for those who can digest dairy.)

 

Mix Pumpkin Puree, Vegetable oil, Vanilla, Eggs and Milk Substitute in a medium to large bowl. Add entire package of Savor More Pumpkin Muffin Mix to the liquid mixture and combine. 

​

Turn burner on medium-low heat and grease non-stick pan before adding pancake batter. Heat pancakes on medium-low heat until bottoms are golden brown and flip. Press Pancakes with spatula to flatten and cook until bottoms are golden brown and pancakes are cooked throughout.

 

Enjoy topped with your favorite non-dairy butter, or syrup, if desired. 

​

Easy Blender

Carrot Cake or Muffins

 

You Will Need:

1 Savor More GF & DF Pumpkin Muffin Mix

2 &1/4 Cup Baby Carrots chopped into 1/2 Inch pieces

1/2 Cup Vegetable Oil

1 tsp Vanilla Extract

2 Large Eggs

3 TBSP Honey or Agave

Put 1 TBSP Lemon Juice in a ½ Cup measuring cup, then fill the ½ cup with Non Dairy Milk Substitute (set aside to thicken.)

½ tsp Baking Powder

½ tsp Baking Soda

¾ Cup Raisins (optional)

1/3 Cup dried Coconut (optional)

1/3 Cup Pecans (optional)

​

Pour the liquid ingredients, eggs and baking powder into your blender. Put lid on blender & blend for several seconds, until mixed.

Then add the raisins & chopped baby carrots. Put lid on blender & blend in short segments (pulse). Pause to stir the mix with a spatula a couple of times. Then pulse mixture until carrot pieces have reduced to about 3/8” pieces.

​

Add ½ bag of Savor More GF & DF Pumpkin Muffin Mix to blender and use spatula to stir a couple of times from the bottom up. Add remaining Pumpkin Muffin mix to blender, put lid on blender & pulse several times. Do not overmix. Batter will be thick. Carrot pieces should be about 1/8 Inches.

​

Pour mixture into med. to large bowl & add dried Coconut & Nuts if desired. Stir vigorously until combined. Bake @ 350 Deg F in desired pan until toothpick inserted into center comes out clean. (We do not recommend adding Pineapple or Pineapple Juice.)

​

12-14 Muffins – Bake 20-24 min.

7”x 11” Cake – Bake 42-46 min.

5 Mini Loaves (5"x3") – Bake 26-30 min.

​

Enjoy Topping with our Faux Cream Cheese Frosting, using one Savor More GF DF Vanilla Frosting Mix!

​

Faux Cream Cheese Frosting

You Will Need:

​

1 Package Savor More GF DF Vanilla Frosting Mix

1 TBSP Non-Dairy Milk

2 tsp Lemon Juice

1/4 Cup & 2 TBSP Non-Dairy Butter Substitute

(Milk & Butter can be used for those who do NOT have a problem digesting dairy.)

Mix liquids and non-dairy butter. Add Entire Frosting packet & mix until combined. Spread on cooled cake/cupcakes & enjoy. Refrigerate after topping. 

​

​

Chocolate Raspberry

Zucchini Cake

What a great way to use zucchini!

​

You Will Need:

1 Package Savor More GF DF Chocolate Raspberry Cake Mix

Instead of 1/2 Cup Water, use 1&1/2 Cup Shredded Zucchini (No need to drain). ​

Follow remaining ingredient requirements listed on back of bag, including egg (or egg substitute), Vanilla Extract, Dairy Free Butter Substitute, Dairy Free Milk Substitute, & Lemon Juice/Vinegar.

Bake as directed on back of package.  

​

Chocolate Frosting

You Will Need:

1 Package Savor More GF DF Vanilla Frosting Mix

Add 2 TBSP Dairy Free Milk Substitute*
1/4 Cup & 2 TBSP Non-Dairy Butter Substitute*
(*Milk & butter products may be used for those who do NOT have a problem digesting dairy.) 

Add 1/2 Cup Cocoa

Mix & enjoy on your dessert of choice!

Note: Add small amount of additional Dairy Free Milk to reach desired consistency, if needed. 

​

Magic Fruit Crisp

Using Savor More Magic Apple Pie Mix

Instead of using Fresh Apples,

Choose 1 can of any Pie Filling

(Your choice Blueberry/Cherry/Peach, etc)

Grease an 8" Round or 8"x8" pan, 

Put contents of 1 can of fruit pie filling in bottom.  Distribute evenly.

​

Mix entire contents of Magic Apple Pie with egg & butter substitute as directed on back of package.

​

Sprinkle this mixture across top of fruit pie filling.

​

Bake @ 350 F for 35 minutes. Enjoy!

​

Strawberry Rhubarb

Magic Crisp

Makes a 9" x 13" Pan

​

You Will Need:

1 Package Savor More GF DF Magic Apple Pie Mix

1 Egg

1/4 Cup + 1 TBSP Dairy Free Butter Substitute* 

(*Butter can be used for those who do NOT have a problem digesting dairy.)

3/4 Cup Gluten Free Quick Cook Oats

1/2 Cup Chopped Pecans (Can Omit)

1 LB Rhubarb - cut stalks into 1/2 Inch Pieces (Do not eat leaves!)

1/2 LB Strawberries, core & cut into quarters

1.5 TBSP Cornstarch

1/4 Cup White Sugar

1/4 Cup Splenda (or other 1 to 1 sugar substitute.)

1 Tsp Vanilla Extract

​

Preheat oven to 350F and oil a 9" x 13" Pan.

​

In a medium bowl, coat sliced fruit with Cornstarch, Vanilla Extract, Sugar, Splenda (or other sugar sub.) Gently stir several times, until cornstarch and sweeteners are no longer visible.

​

In a new medium bowl, mix egg & dairy free butter substitute. Add entire contents of Savor More GF DF Magic Apple Pie Mix & mix until it forms moist crumble. Do not over mix. Add GF Oats & Chopped Pecans, and stir to incorporate evenly. 

​

Pour coated fruit into 9x13 pan evenly across bottom. Then, evenly distribute topping over fruit. 

​

Bake at 350F for about 45 minutes, or until toothpick inserted into fruit indicates fruit is soft, not firm.

​

Let cool for 20 minutes before serving.

May serve topped with dairy free whipped topping or ice cream. Enjoy!

​

Red White & Blue Magic Crisp

Makes a 9" x 13" Pan

​

You Will Need:

1 Package Savor More GF DF Magic Apple Pie Mix

1 Egg

1/4 Cup + 1 TBSP Dairy Free Butter Substitute* 

(*Butter can be used for those who do NOT have a problem digesting dairy.)

3/4 Cup Gluten Free Quick Cook Oats

1/2 Cup Chopped Pecans (Can Omit)

1 & 1/4 LB Strawberries (Can be frozen). Thaw enough to core & cut into quarters

3/4 LB Blueberries (Can be frozen)

1.5 TBSP Cornstarch if fresh fruit, OR 2 TBSP Cornstarch if frozen fruit

1/4 Cup White Sugar

1/4 Cup Splenda (or other 1 to 1 sugar substitute.)

1 Tsp Vanilla Extract

1 Tsp Lemon Juice

​

Preheat oven to 350F and oil a 9" x 13" Pan.

​

In a medium bowl, coat fruits with Cornstarch, Vanilla Extract, Lemon Juice, Sugar, Splenda (or other sugar sub.) Gently stir several times, until cornstarch and sweeteners are no longer visible.

​

In a new medium bowl, mix egg & dairy free butter substitute. Add entire contents of Savor More GF DF Magic Apple Pie Mix & mix until it forms moist crumble. Do not over mix. Add GF Oats & Chopped Pecans, and stir to incorporate evenly. 

​

Pour coated fruit into 9x13 pan evenly across bottom. Then, evenly distribute topping over fruit. 

​

Bake at 350F for about 45 minutes, or until toothpick inserted into fruit indicates fruit is soft, not firm.

​

Let cool for 20 minutes before serving.

May serve topped with dairy free whipped topping or ice cream for the "White" part of the Red, White & Blue Crisp. Enjoy!