1. Set oven rack in the middle position; Preheat oven to 350 degrees.
2. Butter and flour Bundt pan (you can also use a 9 x 5 – inch loaf pan); set aside.
3. In a medium-sized bowl, whisk together the GF Flour, Xanthan Gum, Baking Soda & Powder and Spices; set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, beat the Butter until light & fluffy; add the Granulated Sugar and blend until thoroughly mixed and fluffy.
5. Add the Eggs, one at a time, blending well after adding each Egg; scrape sides of bowl often; whip until the mixture is very light & fluffy.
6. Next, add the Canned Pumpkin and mix until blended.
7. Add the Dry Ingredient mixture and Orange Juice in 3-4 segments, mixing and scraping bowl and paddle well between each addition.

8. Scrape the batter into the prepared Bundt Pan; place in the preheated oven on the middle rack and bake for 45 minutes (check the cake around the 30-35 minute mark to make sure it isn't browning too much – if it is, cover loosely with a piece of aluminum foil); test doneness after 45 minutes with a toothpick and pressing lightly on the top to see if it springs back; bake an additional 15-30 minutes, depending on your oven (my cake was ready after 45 minutes).

9. Once cake is done, remove from oven and let cool in the pan for approximately 10-15 minutes before turning out onto a cooling rack.
10. While the cake is cooling, thoroughly whisk the Powdered Sugar and Orange Juice together in a small bowl until desired consistency is reached; spoon the Glaze over slightly warm or completely cooled cake.
11. Serve with or without Vanilla Ice Cream and Enjoy! 🙂
    

Making the Scone Dough:

1. Line a baking sheet with parchment paper or a silicone baking pad; set aside.
2. Pour the 1 Cup of Heavy Cream in a freezer-proof container and freeze for 10-15 minutes.
3. Next, melt the butter in a microwave-proof container (I do this in 30 second increments until butter is fully melted); set aside to cool a little while you prepare the rest of the dough.
4. In a Large mixing bowl, whisk the GF Flour, Baking Powder and Soda, Sugar, Lemon Zest and Salt until thoroughly mixed.
5. Once the Heavy Cream has been in the freezer for 10-15 minutes, combine it with the melted Butter and stir with a fork until clumps appear (looks kind of like curdled milk).
6. Pour this Cream/Butter mix into the Flour mixture and stir with a rubber spatula until ingredients are well-combined.
7. Gently fold the halved-raspberries into the Scone dough until the berries are evenly distributed.
8. Dump the dough onto the prepared baking sheet and form/pat it into a circle (about 12″-14″ in diameter); place in refrigerator for 15-45 minutes.
   
9. Meanwhile, place oven rack in the middle position of your oven and Preheat oven to 400 degrees.
10. Once the dough has been refrigerated for at least 15 minutes, remove from the freezer and cut into 6 or 8 “pie pieces” (triangles) – this works best with a really sharp knife that has been sprayed with a non-stick cooking oil; separate and place the triangles evenly on the sheet, leaving at least 2″ between each one.
    
11. Bake for approximately 18-20 minutes (remember, all ovens heat and cook at different rates, so keep an eye on your scones) or until they are golden brown around the edges.
12. Remove from oven and transfer to a cooling rack to cool completely before icing.
    

Making the Lemon Glaze:

1. In a medium bowl, combine the Powdered Sugar, Half & Half and Lemon Juice; whisk until smooth and pourable (add more Powdered Sugar for a thicker consistency or add more Half & Half for a thinner consistency).
2. Enjoy!
   

1. Gather the ingredients.
2. Line 1-2 baking sheets with Parchment Paper or baking mats; set aside.
3. Using a Stand Mixer, fitted with the Paddle Attachment, cream the Softened Butter, Powdered Sugar and Vanilla on the Medium setting (#4) for about 5 minutes, scraping down the inside of the bowl as needed; the mixture should be light in color and whipped.
4. Next, lower the speed of the Mixer to the lowest setting and gradually add the GF Flour, 1/2 cup at a time; Dough will be soft and smooth.
5. Place a large Star tip into a piping bag (or large plastic resealable bag) and transfer the dough to the piping bag.
6. Pipe the dough onto the prepared cookie sheets in Rosette or Circle designs/shapes. The dough does not spread very much, if at all, so you can pipe a lot of cookies per sheet – I usually pipe 20 – 2″ cookies per sheet.
7. Sprinkle each cookie with sprinkles/colored sugar, if desired.
8. Next, place the cookie sheets into the refrigerator for 30-40 minutes to chill the dough – this helps them maintain their shape while cooking.
9. Meanwhile, preheat the oven to 300 degrees.
10. Once the cookies are finished chilling, bake them for 18-20 minutes, or until the edges turn a light, golden brown.
11. Cool the cookies for about 5 minutes on the cookie sheets before transferring them to wire cooling racks to cool completely.
12. Enjoy with a hot cup of cocoa, tea or coffee…or a glass of cold milk 😉

Making the Cookie Dough:

1. Gather all the ingredients needed for the cookies.
2. Using a Stand or Handheld Mixer, combine the Butter, Salt, Maple Sugar and Maple Extract; beat until creamy and smooth.
3. Add the Powdered Sugar to the Butter mixture and mix on the lowest setting, scraping the sides of the bowl as needed, until well-blended and smooth.
4. In a small bowl, measure out the 1 1/2 Cups Flour using the “spoon and scrape” method (using a spoon, scoop out the GF Flour into a Dry Measuring Cup, overfilling the cup; then scrape off the excess flour back into the flour bag/container using the back edge of a knife); gently pour the measured GF Flour into the small bowl.
5. Add the Xanthan Gum (if your GF Flour mix doesn’t contain it) to the GF Flour in the small bowl and mix well.
6. With the mixer set on the lowest setting, gradually add the GF Flour mixture, 1/2 cup at a time, to the Butter mixture; mix well and scrape sides of bowl as need between each addition of the Flour.
   Note: the cookie dough will be crumbly, but should hold together when squeezed into a ball; if the dough does not hold together, add 1/2-1 more Tablespoon of softened unsalted butter.
7. Form the cookie dough into a ball and wrap in plastic wrap; Refrigerate for 30 minutes.
8. While the dough is in the refrigerator, line 1-2 cookie sheets with parchment paper or baking mats; set aside.
9. Preheat oven to 325 degrees.
10. After 30 minutes, remove cookie dough from refrigerator and cut in half for a more manageable portion of dough to roll out.
    Note: if the dough is refrigerated for more than 30 minutes, set it out on your kitchen counter for about 15-20 minutes to soften up a little before trying to roll it out.
11. Once the dough is ready, roll it out onto a lightly floured surface to about 1/4″ thickness.
12. Using the desired cookie cutter/cutters, cut dough into shapes and place onto the prepared cookie sheet/sheets.
13. Bake for 18-20 minutes, or until cookies are a light golden brown; cool on baking sheets. Enjoy as single Maple Shortbread Cookies or fill with the Maple Buttercream filling (recipe below).
    

The Maple Buttercream Filling:

1. If making sandwich cookies, gather the ingredients for the Maple Buttercream Filling.
2. Using a Stand or Handheld Mixer, combine all of the Filling ingredients, being sure to gradually add the Powdered Sugar, 1/2 cup at a time; adjust the Milk or Powdered Sugar as needed for the desired consistency (you want the filling to be thick and creamy).
   
3. Once the cookies are completely cooled, you are ready to fill :).
4. Using a small knife or the back of a spoon, spread the desired amount of filling onto the backside of one of the cookies; then gently press another cookie on top of the filling and scrape any excess filling from the sides of the cookies with the knife or spoon.
   
5. Serve with your a hot cup of tea or coffee and sit back and enjoy 🙂
   

Making the Cupcakes:

1. Place oven rack in the middle position and preheat oven to 350 degrees.
2. Line 1-2 muffin tins with cupcake liners; set aside.
3. In a large mixing bowl, whisk together the GF Flour, Baking Soda, Baking Powder, Salt and Cinnamon until completely blended; Set aside.
4. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the Butter and Sugars until light and fluffy.
5. Next, with the mixer set on low, add the Vanilla Extract and the Eggs, one at a time; Continue mixing until thoroughly blended.
6. With the mixer still set on Low, alternate adding the GF Flour mixture (1/2 cup at a time) and the Apple Cider (a couple of Tablespoons at a time) to the Butter-Sugar mixture, blending until just combined after each addition.
7. Scoop the Cupcake Batter into the lined muffin tin/tins, filling each about 2/3 full.
8. Bake for approximately 17-20 minutes, or until toothpick inserted into the center comes out clean.
9. Let cool in the pan for about 5-10 minutes and then transfer to a wire cooling rack to cool completely before frosting.

Making the Frosting:

1. Using a Stand or Handheld Mixer, fitted with the paddle attachment, cream the softened Cream Cheese and Butter until light and fluffy.
2. Slowly add the Vanilla Extract and Apple Cider, blending thoroughly.
3. Next, with the mixer set on low, add the Powdered Sugar, 1/2 cup at a time, beating well between each addition. I usually add between 3 1/2 to 4 cups of Powdered Sugar for the right consistency. Note: If you’re adding Ground Cinnamon into the Frosting, do so now (I usually add several pinches).
4. Spread or pipe the Frosting onto each cooled cupcake and top with a little Ground Cinnamon, if desired.
   
5. Enjoy!
   

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Line 1-2 cookie sheets with Parchment Paper or a baking pad. Set aside.
4. Using a stand mixer, with the paddle attachment, combine the Brown Sugar and Softened Butter until light and fluffy.
5. Next, add the Vanilla and the Eggs, one at a time, scraping down the sides of the bowl after adding each Egg.
6. In a separate bowl, combine the GF Flour, Salt and Baking Soda until well-blended.
7. Slowly add the Flour mixture to the Butter mixture, one cup at a time, mixing until just combined after each addition.
8. Next, add the Oats (and Chopped Nuts, if using), one cup at a time, scraping the sides of the bowl after each addition. Mix until all Oats are blended (be sure to check the very bottom of the bowl for any dry oats).
9. Using a cookie scoop or spoon of your desired size (I used a 2″ cookie scoop), drop cookie dough balls onto prepared cookie sheets several inches apart (they spread!)
10. Bake for 12-14 minutes (longer if you want crispy cookies).
11. Cool on the cookie sheets for about 2 minutes before transferring them to a wire cooling rack.
12. Enjoy with a cold glass of milk or a bowl of Vanilla Ice Cream 🙂
    

1. Preheat oven to 350 degrees.
2. Gather the ingredients.
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.

The Flour Mixture:

1. In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.

The Zucchini Mixture:

1. Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
2. In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.

Making the Batter:

1. Add the Zucchini Mixture to the center of the Flour Mixture.
2. Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you’re adding nuts, do so at this step).

Baking the Bread:

1. Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
2. Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
3. Cool in their pans for about 10 minutes.
4. Transfer loaves to wire cooling rack and let cool completely before slicing.
5. Enjoy!
   

Directions for Making the Powdered Sugar Coating:

1. In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.

Directions for Making the Cookies:

1. Preheat oven to 350 degrees.
2. Line 1-2 cookie sheets with parchment paper; set aside.
3. In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
4. Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
5. Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
6. Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
7. Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2″ apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
8. Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
9. Let the cookies cool on the sheets for about 5 minutes.
10. Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
11. Place the powdered cookies on a cooling rack to continue cooling.
12. Enjoy!
    

1. Gather the ingredients.
2. In a blender or food processor, combine all the ingredients and blend until smooth and creamy.
3. Serve with a dollop of Cool Whip and a wedge of Lime for garnish 🙂
   

1. Gather the ingredients.
2. Using a blender (I have a Ninja brand that has an “Ice Cream” setting that works really well) or food processor, combine all of the ingredients and process until fully blended and smooth.
3. Spoon (or pipe with a pastry bag) into desired glasses/cups and top with Cool Whip and Fruit! Enjoy 🙂