A C O
Fruit Turnover

Yield: 10 turnovers

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- ½ C sugar
- Water, milk, or milk substitute

Directions: Preheat oven to 375° F
1. Prepare one package of mix according to the package instructions, replacing the cheese with ½ C sugar.
2. Separate the dough into 10 equal pieces and roll them into balls.
3. With a rolling pin or the heel of your hand, flatten each ball into a 3” diameter circle.
4. Place a spoonful of fruit: fresh or frozen, or pie filling in the middle of the dough (maybe add one or two chocolate chips?).
5. Fold the dough over the filling and crimp the edges well.
6. Bake for 20 – 25 minutes or until the edges are browned.
 

A C O
Cream Puffs

Yield: 12-15 Puffs

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil or Butter/Margarine
- 2 tbsp. sugar
- Water, milk, or milk substitute

Directions: Preheat oven to 375° F
1. Prepare one package of mix according to the package instructions, replacing the cheese with 2 tbsp. sugar. You may also replace the oil with butter or margarine.
2. Separate the dough into 12-15 equal pieces and roll them into balls.
3. Bake for 20 – 25 minutes or until golden brown.
4. When baked, fill the centers of the rolls with whipped cream, custard, or pudding.
 

Pie Crust

Yield: Two 9" deep-dish pie crusts

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 375° F
1. Prepare the Chebe dough according to package directions. White cheddar cheese works well, but most any kind will work.
2. Place 1/2 of the dough on a sheet of waxed paper. Flatten it out modestly with hands. Place a second sheet of waxed paper on top of this dough and slowly roll it flat using a rolling pin. Move the rolling pin from the center outwards to make it as round as possible (but it does not need to be perfectly round). Roll until pie-crust-thin (about 1/8") and until it is wider in diameter than your pie pan. Then slowly remove the top piece of waxed paper.
3. Place the pie pan upside-down over the flattened dough, then turn the pie pan back over together with the dough and waxed paper so that the paper is now on top of the pie pan. Slowly remove the waxed paper from the dough, allowing the dough to gently fall into the pie pan. It should fall in one piece, but if it separates in any place, you can mend it with your fingers.
4. With your fingers, push the dough that is hanging over the outside of the pie pan and crimp it to make the edge of the crust.
5. Bake the pie for about 35-45 minutes.

 

A O Gluten Free Strawberry Mascarpone Pizzas Yield: 4 Individual Pizzas by Carol Kicinski

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 whole lemon
- 1 pint fresh strawberries, rinsed, hulled and quartered
- 1 tablespoon granulated sugar
- 2 tablespoons grape seed (or other neutral flavored) oil
- 2 large eggs, lightly beaten
- ¼ cup water
- 4 teaspoons raw sugar (you can also use sanding sugar, coconut sugar or any sugar you like)
- 4 ounces Mascarpone cheese (for dairy free substitute dairy free cream cheese alternative) – at room temperature
- 2 tablespoons honey
- 4 tablespoons gluten free chocolate or fudge sauce
- Mint leaves for garnish

Directions: Preheat oven to 450° F and line a baking sheet with parchment paper or a silicon baking mat.
1. Combine the Chebe mix with the oil, beaten eggs and water. Mix until mostly combined then dump the mixture onto a clean work surface and knead until the dough is smooth.
2. Divide into 4 equal portions and roll into balls. Lay a piece of parchment or wax paper on a work surface and roll the balls into 5 inch circles.
3. Place the rolled dough onto the prepared baking sheet. With your fingers flatten the dough leaving a ¼ inch around the edge that is not flattened.
4. Prick the bottom of each pizza crust several times with the tines of a fork. Bake the crusts for 12 – 15 minutes or until the crusts are browned. Remove from oven and let cool.
5. Combine the Mascarpone cheese with the grated lemon zest and honey. Stir until smooth.
6. Spoon the mixture evenly onto the cooled crusts and with the back of the spoon spread the mixture into an even layer.
7. Drain the strawberries and spoon them on top of the Mascarpone cheese.
8. Drizzle each pizza with 1 tablespoon of chocolate or fudge sauce, garnish with a sprig of mint and serve.
 

A O Blondies Yield: 24 bars

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 1 ½ sticks unsalted butter, softened
- 1 ½ C brown sugar
- 2 eggs
- 1 ½ tsp. vanilla extract
- 2 C chocolate chunks, divided

Directions: Preheat oven to 350° F
1. Add brown sugar to softened butter and mix until combined. Mix in the eggs and vanilla extract until combined. Add 1 package (1 ¾ cups) of Chebe and mix on low until just incorporated.
2. Fold in 1 1/4 cups chocolate chunks and transfer the mixture to a greased 9x13 pan.
3. Sprinkle the remaining 3/4 cups of chocolate chunks evenly on top of the mixture and press lightly with wax paper to set into the dough.
4. Bake for 25 minutes. Remove to a wire rack and let cool completely. Cut into 2-inch squares.
 

A
Fried Apple Pie

Yield: 10 turnovers

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, milk, or milk substitute

Directions: Preheat oven to 375° F
1. Prepare 1 package (1.5 cups) Chebe All-Purpose mix according to package directions. Divide into 8 balls rolled out thinly.
2. Cook dried apples, adding sugar and apple pie spice, until smooth in texture or use gluten-free apple pie filling.
3. Put a spoonful of apple filling in middle of dough, fold over, and crimp edges with fork.
4. Fry in vegetable oil until browned on both sides.
 

Fruit Pizza

Yield: Two 9" deep-dish pie crusts

Ingredients:
- 1 package Chebe mix (7.5 oz or 1 ¾ C)
- 2 eggs
- Oil
- Water, Milk, or Milk substitute

Directions: Preheat oven to 375° F
1. Make the dough according to package directions, replacing the cheese with 1/2 C sugar.
2. Place the dough ball on a sheet of waxed paper. Flatten it out modestly with hands. Roll it flat using a rolling pin. Extra mix or corn starch may be needed to keep it from sticking to surfaces.
3. Place on ungreased baking sheet. Poke surface with a fork to help keep it from bubbling, then bake for about 20-25 minutes or until the edges are browned.
4. Let sit for a while, but, while still warm, spread with cream cheese frosting and top with fruit. The warmth will let the frosting melt a little bit so that the fruit can adhere better to the pizza. Strawberries, raspberries, and blackberries work very well.