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.

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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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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.
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Gluten Free Chocolate Gravy

I was raised in the south y'all and I have many fond memories from my childhood. One of my favorite memories is eating Chocolate Gravy with my Aunt Margie and Uncle Joe. My Mom made Chocolate Gravy too but her specialty was Tomato Gravy so the Chocolate Gravy my aunt made was like no other. Right after I wrote this my Uncle Joe went home to be with the Lord. I'm going to miss him so much but have many great memories of our time together here on earth!

Some of my children came over to watch the Orange Bowl and celebrate New Years, that's a topic for another time. New Years morning I decided to serve biscuits and gravy for breakfast. My choices were regular biscuit and gluten free biscuit (I wanted to eat too), sausage gravy and my aunt's chocolate gravy gluten free style. It was a huge success, Honey said the sausage gravy was the best he had ever eaten. My daughter, the children and I loved the chocolate gravy. The chocolate was so rich and thick that it reminded me of a chocolate glazed donut.

If you like thinner gravy you may want to decrease the amount of cornstarch.

Gluten Free Chocolate Gravy                               

Yield: About 2 cups

4 TBSP unsweetened cocoa powder
2 TBSP cornstarch
1 cup granulated sugar
1 1/2 cups whole milk
4 TBSP butter
1 TSP vanilla

In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over buttermilk biscuits.

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Cream Cheese Pancakes

An old recipe that I'm bringing back.

Honey and I are trying really hard to loose weight and I have been craving pancakes. Last night I though about this recipe and woke up anticipating them, they are so good!

Now I add:
2 TBLS of Gluten Free Bisquick to the mix just to give them a little more firmness.

Cream Cheese Pancakes

Ingredients:

2 oz cream cheese

2 eggs

1 packet splenda sweetener
1 tsp pure vanilla extract

1/2 tsp cinnamon (optional)

Blend all ingredients until smooth.  Let rest for 2 minutes so the bubbles can settle.  Pour 1/4 of the batter into a hot pan greased with butter or pam spray.  Cook for 2 minutes until golden, flip and cook 1 minute on the other side.  Repeat with the rest of the batter.  Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

I ate mine with Strawberry Fig Syrup sooo good!

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Gluten Free Sausage Cream Cheese Balls

I may have a new Sausage Cheese Ball Recipe that I love. I tried this for a Sunday School party and they were a hit, now I plan to try them out on my family Christmas morning.

Gluten Free Sausage Cream Cheese Balls

Ingredients:
1 lb of your favorite ground sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Gluten Free Bisquick
4 oz cheddar cheese, shredded

Directions:
Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-inch balls.  Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.  If baking frozen, add a few minutes to the baking time.

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