Archive for the ‘baked goods’ Category

postheadericon Pumpkin Custard

My middle daughter was looking through a cookbook she received as a gift recently (Felicity’s Cooking Studio (American Girls Collection), and wanted to make something from it. Unfortunately, we didn’t have a lot of the ingredients or time needed for the different treats. After a lot of discussion, we ended up adapting Felicity’s Baked Pumpkin Pudding into MG’s Pumpkin Custard!

This is an easy recipe, and it tastes delicious. Most of our family dislikes pumpkin pie, but this recipe was richer, and we all loved it. Compliments are a great pay-off for a kiddo’s hard work!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.

Happy Cook

Ingredients:

  • 2 eggs
  • 1 can pumpkin (16oz) – NOT pumpkin pie filling
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • several grates nutmeg (1/4 – 1/2 tsp)
  • 1/2 cup molasses

Method
Preheat oven to 350. (if your meal is cooking at 375, this is a forgiving recipe. just check on it earlier)

Choose an 8 inch round casserole dish, and add the eggs. With a fork or a small whisk, whisk the eggs until well combined.

Smoothing the top

Using a spatula, add in the pumpkin and combine with the eggs. Add the spices (my daughter especially likes grating the nutmeg!), and mix well.

Add the molasses and mix together. Scrape down the sides and smooth the top of the custard so it’s even.

Bake for 1 hour – the custard should be set, like a quiche. Allow to cool for a little while, then scoop into ramekins. Yum! This served 5 happy diners, with enough left for one or two more.

postheadericon Polenta that’s kick-yourself simple

We, like everyone else we know, are finding ourselves on a tighter budget because of the cost of gas and heating oil. My daughters love polenta, and while I am Italian, I always thought it was too tricky to make from scratch. I mean really, would they be selling it in rolls at the store for $3 or more if it was easy?

Yes.

Polenta is incredibly easy to make, and while it requires a bit of time, it’s done in under an hour. You need to simmer your marinara for a while anyway, so let it simmer while the polenta bakes. There’s very little work involved after the first few minutes other than being in the house while the oven’s on. I have adapted a recipe for polenta from The Silver Spoon, a fabulous cookbook for anything and everything Italian. I bought the cookbook for everyone at Christmas a couple years ago, and we’re all still cooking our way through it!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and vegan/vegetarian recipe.

Ingredients:

Home-made polenta
  • 6 cups water
  • 3 cups cornmeal (I use fine-ground, but a courser grind is more traditional)
  • 1/2 tsp salt
  • (optional)2-3 shakes basil or oregano or Italian seasoning
  • olive oil

Method:
Preheat oven to 400F

Bring the water and salt (and spices if using) to a boil in a large saucepan or medium-sized soup pot. Make sure you have enough room in the pot to add the cornmeal.

While the water is boiling, drizzle olive oil over the bottom of a 9×13 pan or two smaller pans.

Whisking Polenta

When the water boils, sprinkle in the cornmeal with one hand, and whisk it into the water with the other hand. Whisk carefully so there aren’t too many lumps, and watch out for spitting cornmeal, it can burn. (You may want to don your Kevlar® gloves for this part!)

Once all the cornmeal has been whisked into the water, you will have a nice cornmeal mush. Pat it into the oiled pan(s) with a spatula, then drizzle a little olive oil over the top. Slide it into the oven, and set the timer for 45 minutes.

Polenta with marinara and sausages

Check the polenta – the top should be a bit crisp, and the edges golden brown. Slice and serve with a sauce. You’ll never buy the other stuff again!

Serve this with a lovely side salad and marinara and sausages (if not vegetarian). Mmmm… One of my daughters prefers the polenta plain, then eats the red sauce and sausages with a spoon!

postheadericon Snowdrops – chocolate chip meringues

These are a favorite holiday cookie from my childhood, my Nana made them every year. I was so sad when we went dairy-free, as it was then impossible to find dairy-free mini chocolate chips. Thank goodness for Enjoy Life chocolate chips! You can also make them with regular sized chocolate chips, but they are even yummier with the mini chips.

I am hopeless with meringues – they always end up sticky, but these appear to be foolproof. You should still try to avoid baking them on wet days, but otherwise they are incredibly easy and keep very well in an airtight container.

These cookies are gfcf, wheat, gluten, dairy, soy, corn, tree nut, peanut, fish, and shellfish free. and delicious!

Ingredients

  • 2 egg whites

  • 3/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 10oz bag mini chocolate chips

Method
Preheat oven to 370 degrees F. This is NOT a typo!

Beat the egg whites with an electric mixer.

Sloooowly add the sugar, vanilla, and salt to the eggs. Continue to beat eggs until they form stiff peaks.

Fold in the chocolate chips.

Line two cookie sheets with parchment paper, Reynolds Release, or silpat.

Drop teaspoonfuls of batter onto the sheets. You want small, snowdrops. They still work if they end up larger because you have “help” from children, though.

Put the cookie sheets in the oven, and TURN IT OFF. Then walk away. This doesn’t require an oven with a pilot light or anything – it works fine in electric ovens

Leave them there overnight (ideally), or for at least 5 hours. I do it overnight, as otherwise I would be tempted to check on them. Put a sticky note on the oven to remind people that they may not open the oven.

Take them off the cookie sheets in the morning and place in an airtight container. Give as many as survive your hungry family to your most loved friends and family.

postheadericon Easiest Banana Muffins Ever

These are delicious and totally allergy friendly. These are incredibly yummy and amazingly easy. They make a great banana bread, too – just bake it in a bread pan for a little longer.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Easy, yummy Banana Muffins

Ingredients

  • 2/3 cup banana – mashed (about 2 medium bananas)
  • 1/3 cup maple syrup (or brown sugar)
  • 2/3 cup orange juice
  • 1/3 cup cooking oil
  • 2 cups gf flour mix
    • 1 1/3 cup GF flour (such as brown rice, millet, or sorghum flour)

    • 2/3 cup starch (such as tapioca or arrowroot starch, or white rice flour)
    • 1 tsp xanthan or guar gum
    • (if not gluten-free, use 2 cups “regular” flour and omit the xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method

Preheat oven to 350 degrees. Lightly oil a 12 cup muffin pan, or use muffin cups. Keep a 6-cup muffin tin ready, sometimes this works out to be 18 muffins. Mini-muffins work great with this recipe, too.

In a blender, combine banana, juice, syrup, oil.

Whisk the flour, baking soda, and salt together in a large bowl until combined. Add banana mixture and combine, using as few strokes as possible so that you do not overmix the batter.

Spoon batter into muffin tins, filling each one 3/4 full. Bake until a toothpick inserted into center comes out clean, about 20 – 25 minutes.

Let muffins cool 5 minutes before removing from pan.

If you are OK with nuts, you can replace some of the flour with a nut meal/nut flour. Or add 1/2 cup chopped nuts to the batter at the end.

postheadericon Gingerbread Cookies

Adapted from my friend Sue’s tried-and-true recipe, but adapted to be gf/df/sf/and rolling-out-free. These are divine.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, potentially egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and potentially vegan recipe. This recipe also makes a beautiful and delicious gingerbread house!

Munch, munch, munch

Ingredients:

  • 1 cup Spectrum Shortening or margarine

  • 1 1/2 cups white sugar
  • 1/3 cup molasses
  • 1 egg, or egg-replacer
  • 2 1/4 cups bean or pea flour
  • 1 cup mixed tapioca and arrowroot starch (or you could sub potato starch for one of them)
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • about 1/4 tsp nutmeg, freshly grated
  • 2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt

  • powdered sugar for rolling

Method:

Preheat oven to 350.

Line cookie sheets with exopat, silpat, or parchment paper.

Mix cookie ingredients together in the order listed, until it forms a great big lovely soft ball of dough.

Using a cookie scoop (or a spoon, I suppose), scoop out balls of dough. Roll in powdered sugar, and squish onto cookie sheet. leave about an inch around, as they spread.

Bake for about 6 – 9 minutes. When they’re done, they’ll be a little crinkly on top, but won’t change color much since the dough is already brown. Let cool on sheet about 5 min, then cool the rest of the way on a cooling rack.

Yum!

postheadericon Moist Cornbread

This is a delicious gluten-free cornbread recipe that is just right – nice and moist. If you prefer dry cornbread, this isn’t the recipe for you. But if you’re looking for a nice, moist cornbread, it’s wonderful. This is also one of the bread products that I have had work very well for me without eggs. If you’d like to try this as a biscuit, try our cornbread biscuit recipe

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, vegetarian, vegan, and top 8 allergen free recipe.

Mmmmm... Cornbread!

Ingredients:

  • 1 1/4 cups fine cornmeal
  • 1/2 cup millet, brown rice, or other pale flour (if not gluten-free, just use 1 cup flour and omit the xanthan gum)
  • 1/2 cup arrowroot or tapioca starch (or a mix with cornstarch or potato or whatever)
  • 1 1/2 tsp xanthan gum
  • 1/3 cup sugar
  • 1 TBS baking powder (2 tsp if using eggs)
  • 1 tsp salt
  • 1/3 cup applesauce (or 2 eggs)
  • 1/2 cup vegetable oil
  • 1 can creamed corn (14-15 oz)

grease an 8? round or square pan. Preheat oven to 350

Whisk together ingredients from cornmeal to salt in a medium bowl

Add wet ingredients and mix until just blended. It will look something like cake batter.

Bake 25-30 minutes or until the top is firm and lightly brown. Serve warm with some butter substitute.

This goes great with ham, bbq ribs, chili, bbq chicken or anything almost-southern. This is a wonderfully moist and hearty cornbread that tastes equally good with and without eggs.

postheadericon Savory Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the Pie Crust rests and chills. Each filling is designed to fill 6-8 pocket pies.

Pie Fillings

BBQ Pork

  • 3/4 lb boneless pork, diced

  • splash cooking oil
  • pinch kosher salt
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • a few squirts bbq sauce

Using a small fry pan over medium heat, heat the oil and add the pork and vegetables. Stir frequently and cook until veggies are tender and pork is cooked through. Remove to a bowl and let cool.

Sausage filling

  • 3/4 to 1lb italian sausage, NOT precooked

  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Using a medium skillet, heat the oil on medium and add the vegetables. Squeese the sausage out of its casing. Stir frequently and break up the pieces of sausage. Cook until sausage is cooked through and veggies are tender.

Beef filling

  • 3/4 lb beef, diced (whatever is on sale – thin stir fry strips work well)

  • 3 splashes balsamic vinegar
  • 2 TBS tomato sauce
  • 1/3 onion, 1 clove garlic, 1/3 bell pepper minced very fine or processed in a food processor
  • splash cooking oil

Heat oil over medium heat. Add beef and veggies. Stir while cooking. When food is almost cooked through, add balsamic vinegar & tomato sauce. finish cooking. Move to a bowl to cool before making pocket pies.

Pepperoni Pizza filling

  • 1 pkg presliced pepperoni

  • 1/2 cup tomato sauce (you may not use this much

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 6-8 pieces of pepperoni inside teh pie, then 1 teaspoon of sauce on top of the pepperoni.

Ham Filling

  • 1 pkg presliced ham

  • bottle of bbq sauce (you will only use a little bit per pie)

Place both items near where you will be assembling the pocket pies. When filling a pie, lay 2-3 slices of ham inside the pie and top with a squirt of bbq sauce.

Use whatever else your family likes or has laying around the house or happens to be on sale that week – about 3/4lb meat makes about 8 pocket pies.

postheadericon Sweet Pocket Pies and fillings

First, make 1 batch (or a double batch) of the Perfect Pie Crust. Additionally, I recommend the cupcake-size foil tins to help support the pocket pies.

Then, choose your filling(s), and prepare those while the pie crust rests and chills. Each filling is designed to fill 6-8 pocket pies

Pie Fillings

Cherry

  • Purchase 1 can cherry pie filling

Open and set aside. This is the super-easy one

Apple

  • 2-3 apples, peeled, cored, & diced

  • 1 tsp cinnamon
  • 2-3 TBS sugar
  • 1 TBS tapioca
  • 1 TBS lemon juice

Toss all together, add more cinnamon or sugar to taste. Ideally grind a little nutmeg in there too. Set aside.

Chocolate Ganache

  • 1 cup semisweet chocolate chips

  • 1 TBS margarine/shortening
  • 2 TBS coconut milk (or other milk substitute)
  • 1 cup powdered sugar

Microwave the first 3 ingredients together for about 1 minute. Stir until well combined. Add powdered sugar, and stir well. Set aside.

Blueberry

  • some frozen blueberries

  • some sugar

let children mix blueberries and sugar in their own mini-pies.

Any other pie fillings you like – peaches, nectarines, whatever you have on hand.

postheadericon Fruit Crisp

This is a wonderfully easy and delicious dessert that looks trickier than it is.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.

Peach Crisp

Ingredients:
3/4 cup GF flour mix (or a nut meal works well here too)
1/2 cup cold margarine, Spectrum Shortening, or lard
3/4 cup sugar (brown, white, maple, whatever)
1 tsp cinnamon
a few grates of nutmeg to taste
4-6+ cups fruit chopped into 1? cubes (approximately) (if using rhubarb, toss 1/3 cup sugar in with the fruit)

Method:

Fruit Crisp

Preheat oven to 350

Put fruit in pie plate (glass works well) or another oven-safe container

mix sugar, flour, fat, spices together with a pastry blender so it is like little pieces of cornmeal pour that on top.

Bake for 45min-1 hour, until crispy on top

Good Flavors

* 8 apples or pears
* Peaches or plums
* 2 lbs Rhubarb
* mixed berries
* whatever your imagination lets you think of

postheadericon Peanut Butter Brownies

I didn’t have the patience/time to scoop individual cookies, so I adapted my peanut butter cookie recipe into bars.

Ingredients:

1 1/2 cup peanut butter, sunbutter, peabutter, or another nut/seed butter
1 1/2 cup sugar
2 eggs
1 cup gf flour
1/2 cup oil
1/2 tsp xanthan gum (omit if using a gluten-full flour for the 1 cup flour)
1 tsp salt
2 tsp baking powder
1 cup chocolate or white chips (or a combo)

Method:

cream peanut butter, oil, sugar together. add eggs. mix in flour, xg, salt, baking powder. mix until well combined. add chocolate chips. mix until just combined.

press into a greased 9×13 pan (I coat with Reynolds Release foil or just greased foil).

Bake at 350 for 30 min. wait for them to cool, and cut. yum!

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