cranberry coconut gluten free cookies by Hope

Cranberry coconut gluten free cookies
Ingredients:
3 cups gluten-free baking mix ( i used all propose and brown rice )
1 1/2 cups sugar
1 stick of butter
2 bananas
2 tablespoons orange zest
1 ½ teaspoon vanilla extract (check for gluten-free)
1 ½ cups dried cranberries
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 egg
Pinch of salt

Directions:
In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.

Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.

Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.

Carmel Corn from Emily S

6 qts popped popcorn

2 c light brown sugar

1/2 c light corn syrup

2 sticks butter

1/4 t cream of tartar

1 t salt

1 t baking soda

1 c coarsely chopped pecans (optional)

Preheat oven to 250 degrees.  Place popcorn in a large 4" deep buttered roasting pan.  KEEP WARM IN OVEN.

In a large sauce pan, combine brown sugar, corn syrup, butter, cream of tartar, and salt.  Bring to a boil over medium heat, stirring constantly.  Continue to stir constantly and boil rapidly until the mixture reaches 260 degrees on a candy thermometer (or about 5 minutes).  Remove from heat.

Optional; Stir in pecans and coat well.

Stir in baking soda quickly but thoroughly.  Remove popcorn form oven.  Pour syrup mixture over popcorn.  Stir gently until well coated.

Bake at 200 degrees for 1 hour, stirring 3-4 times during baking.  Spread out and allow to cool.