You had the same idea as me thats what I did except i made 1 BIG heart they gobbled it up!

Check the link below (scroll down - almost to the bottom of the page) for Reduced-Sugar spreads and jelly. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation/making jams & jellies

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

- Check your local library for allergy-free cookbooks. But just going through all cookbooks you'll find recipes that will work - this will become your new hobby. Vegan cookbooks will also be egg-free - check vegan recipes and web sites on-line. - Use Ener-G Egg Substitutes when an egg is called for in baked goods. There are lots of easy-to-make egg substitutes. Just Google - egg substitutes. If a recipe calls for one egg, it's usually a binder and nearly any egg substitute will generally work. - Google - Egg-free Recipes - WACKY CAKE (snack cake) - you'll find lots of versions of this cake. 1-1/2 c. flour (I use whole wheat or spelt but all-purpose will work fine.) 1 t. soda 1/2 t. salt 3 T. cocoa powder (can omit and add 1/2 t. of pumpkin pie spice for a Spice Cake) 1 T. vinegar 2 t. vanilla 5 T. butter, melted 2/3 c. honey (I use low-glycemic agave nectar.) 1/3 c. cold water Mix ingredients in an 8-inch square pan in THIS order: 1. Combine all dry ingredients and mix well. 2. Make 3 holes evenly spaced apart in dry ingredients. 3. In first hole put vinegar, in second-vanilla, and in the third-melted butter. 4. Mix honey and water and pour over the ingredients in the cake pan. 5. Mix with a dinner fork or a spatula. Make sure no dry ingredients remain in the corners. 6. Bake in a preheated 325°F oven for 30-35 minutes. - CHERRY CRUNCH CAKE 1 c. quick cooking rolled oats 1 c. flour 3/4 c. brown sugar 1/2 t. cinnamon 1/2 c. butter 1 can cherry pie filling Combine oats, flour, sugar and cinnamon in mixing bowl. Cut in butter with a fork or pastry blender until particles are fine. Spread half the oat mixture in an 8-inch square pan. cover with filling and sprinkle with remaining oat mixture. Bake in preheated 375°F oven for 40-minutes. - Marshmallow Treats - Eggless-Milkless-Butterless Cake (you'll find lots of versions of this WWII favorite) -Grainlady