Saturday, December 17, 2016

Easy Carmel Apple Snack Cake

Before an extensive surgery on my hand I decided to make a snack cake, not dessert, to have on hand. This recipe sounded perfect so I altered it to be gluten free and made it yesterday. It is really good and will work great for a snack or dessert with the caramel topping.

It was very good and Honey and I loved having a treat for breakfast or snack.

With no added sugar or butter this also is a healthier treat.

Ingredients:

1 box gluten free yellow cake mix
3.4oz box instant white chocolate pudding
1 cup water
4 eggs
1 cup applesauce
3 apples, peeled and diced small
1/2 cup caramel ice cream topping


Instructions:
 
Preheat oven to 350 degrees and grease bundt pan, set to the side.
In a large bowl, combine dry cake mix and dry pudding mix. 
Add water, eggs and applesauce. Beat with electric mixer until combined well.
Bake for 55 - 60 minutes. Remove from oven and let cool completely.
Invert onto a cake place and drizzle with caramel or add caramel to each piece before serving.


Thank you for stopping by y'all please come again soon!

Sunday, October 30, 2016

Gluten Free Muffin Mix Pancakes

I woke up this morning thinking I had an original idea and I kind of did. These are on Pintrest but not the gluten free version.  These were really good and EASY, which is the way I like it!

Gluten Free Muffin Mix Pancakes

Ingredients:

1 package Martha White Gluten Free muffin mix
1 tablespoon flour
1/2 cup water
2 tablespoons oil
1 egg


Directions:

Combine ingredients, mixing until well blended.
Heat greased skillet over medium heat.
Pour batter by ¼ cup batches.
Cook until bubbly and loosing the glossiness then flip.
Serve with syrup or confectioner’s sugar.

Thanks for stopping by y'all and please come again! 

Saturday, September 24, 2016

Gluten Free Blueberry Pound Cake

This simple pound cake is wonderful, and yes I ate the whole thing!

The last time my grandson came to visit he said, "Gammy I wuv buberries", but it was the end of his stay and I didn't have time to make him anything. He is coming tomorrow and I am making sure that he has something with buberries. I really think he'll like this and he can have a slice with his cereal in the mornings. Wrong you know how kids are he said he didn't like it. And wouldn't you know honey doesn't like blueberries, so I had no choice I had to eat the whole thing!

If you are not following a gluten free diet use regular all purpose flour and make it just the same. You will love it!

Gluten Free Blueberry Pound Cake  

 

Ingredients:

1 cup granulated sugar
1/2 Cup Salted Butter
2 eggs
1 Tbsp Vanilla Extract
1 Cup Milk
2 Cups All purpose Flour (I use Pillsbury Gluten Free Flour Blend)
2 tsp Baking Powder
2 Cups Blueberries, Fresh or Frozen

Directions:

Preheat your oven to 350 degrees. Grease a 9-inch loaf pan.
Cream together the butter and sugar.
Add the eggs, vanilla and milk beating well.
Add the dry ingredients and beat until well combined
Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
Pour batter into your loaf pan and bake for 60-75 minutes.
Allow to cool in pan for 10 minutes before removing to finish cooling.


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Tuesday, September 20, 2016

Gluten Free Banana Split Bread with Almond Glaze

I am lost for words over this bread. It is one of the best I have ever eaten. It reminds me of the holidays and makes me ready for Christmas.

This will be a great bread to keep on hand during the holidays. It would also make a great bread for gift giving, you could leave the glaze off if you desire.

Of course I cook gluten free but if you use a regular banana bread mix you could also make it full of gluten.

Gluten Free Banana Split Bread with Almond Glaze

Ingredients:



  • Butter Crisco and 1 Tbs GF flour
  • 1 (8 oz.) can crushed pineapple, well drained, reserving juice
  • 1 (14 oz.) package  Pillsbury Banana Flavored Quick Bread and Muffin Mix
  • 2 large eggs
  • 3 tablespoons Vegetable Oil (I used Coconut Oil)
  • 1/3 cup chopped maraschino cherries
  • 1/3 cup Sugar Free chocolate chips or chocolate chips of your choice
  • 1/3 cup chopped pecans
  •  
  • Basic Powdered Sugar Glaze
    3/4 cup powdered sugar
    1 lg tbsp milk
    1 tsp pure almond flavoring (you could use vanilla)

Directions:

  • HEAT oven to 375°F. Grease generously 8 x 4 or 9 x 5-inch loaf pan and sprinkle with GF flour. Add water to reserved pineapple juice to make 3/4 cup.
  • Combine bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. 
  • To make the glaze, whip the sugar, milk, and flavoring. Spread or drizzle onto warm bread.
  • Thanks for stopping by y'all and please come again soon!