This recipe is easy-peasy! And has zero nutritional value. But, oh is it ever good! Monkey Bread is a great hit with young people as well as a perfect recipe for little chefs. It's a fast, no-fail winner that everyone and their uncles will love.
You'll need: 1 (3.5 ounces) package of cook and serve butterscotch pudding mix1 Tbsp. Cinnamon3/4 cup Sugar1/2 cup Butter, melted3 (10 ounce) cans of refridgerated biscuts (I used Pilsbury)icing sugar & milk for glazeoptional: nuts of your choice Combine pudding mix, sugar, cinnamon and nuts (if you're using them) together in a bowl with a tight fitting lid. Pour melted butter into a seperate dish. Cut biscuts into quarters with kitchen shears. Dip each piece in butter and than place in cinnamon mixture. Seal lid and shake until each piece is evenly coated. Remove to a greased, 10-inch bundt or fluted pan. Bake at 350 for 30-35 minutes. Cool for 30 minutes before inverting onto a serving plate. Dig in!
The hardest part about being gluten-free, according to my dear husband, is missing out on baked goods that taste good. Bread, cake, cookies, donuts, muffins... nothing quite tastes as wonderful as things made with white flour.
Then I discovered the Easy Peasy Cinnamon Muffins in Trim Healthy Mama. Brad said he hadn't had a muffin that good since he started eating gluten-free two years ago! I've made a couple of alterations to the original recipe and apparently we have a winner! Brad takes two in his lunch every day to work and never tires of them. The kids love them too.
Gluten-Free Cinnamon Raisin Muffins (adapted from Trim Healthy Mama) Time: 15 minutes plus baking Servings: 24 small muffins or 12 large Ingredients:
3 eggs and 3 egg whites
3/4 cup plus 1 Tbsp water
3 Tbsp. coconut oil
1 tsp. vanilla
1 1/2 cups ground golden flax seed
1/2 cup finely shredded, unsweetened coconut
1 tsp baking powder
1 tsp baking soda
4 Tbsp. cinnamon (not a typo!)
12 tsp of Truvia (or 1 cup sugar)
1 cup raisins
Directions: Put eggs and whites, water, coconut oil, and vanilla into blender and blend well for 20 seconds. In a separate bowl, combine flax seed, coconut, baking powder, baking soda, cinnamon, and sweetener. Stir together. Add to wet mixture in blender. Blend well. Stir in raisins. Let mixture set for 5 minutes to thicken. Pour evenly into paper-lined muffin tins (a quick-release ice cream scoop works great for this!). Bake at 350 for 20-25 minutes.
This is the perfect bread recipe for a beginning baker. If you're kinda like me and get a little intimidated by terms like "proofing yeast," "kneading dough," and the like, than this recipe is for you. I'm not one to measure ingredients exactly, which isn't always the best policy when it comes to sensitive baking situations where yeast is involved. This recipe leaves a large margin for error (probably why it's one of my favorites!), and you'll be walking away from it like you've been baking bread for years!
You'll need: 1 envelope (1/4 oz) active dry yeast 2 cups warm milk 6 1/2 cups all-purpose flour ( plus more for dusting ) 1/2 cup butter, room temperature, cut into pieces 1/2 cup sugar 2 large eggs, plus 1 large egg that's lighty beaten 2 1/2 tsp salt 1 cup raisins 1 tbsp cinnamon vegetable oil for bowl For filling: 1 1/2 cups sugar 2 tbsp cinnamon 2 tbsp water
In bowl of an electric mixer, sprinkle yeast over the warm milk and whisk to combine. Add flour, butter, sugar, 2 eggs, and salt. Attach the dough hook to your mixer. Mix on low speed until all ingredients are well combined (about 3 minutes). Increase speed to medium-low and mix until the dough is smooth and pulls away from the sides of the bowl (about 3 more minutes).
Your dough should look soft-like something above.
Turn dough out onto a lightly floured surface. Pat dough into a 9-inch round (about 1 1/4 inches thick) and sprinkle with raisins and cinnamon. Knead dough until incorporated. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise in a warm place (I use my oven-warmed slightly by heating to the lowest degree for 50 seconds) until doubled in volume, about an hour.
Return dough to lightly floured work surface, and pat into a round again. Fold the bottom third up, and then top third down, and the right and left sides over, tapping dough to release excess flour and pressing down to seal. Return dough to the bowl, seam side down and cover with plastic wrap, and let rise again until doubled, about 40 minutes.
To make filling : Mix sugar and cinnamon with 2 tablespoons water in a small bowl.
Place dough on lightly floured surface and divide in half.
Roll out one half to a 12 x 10 inch rectangle. Brush with beaten egg and sprinkle with half the filling. Repeat with the other half of dough.
Grease two 9 x 5 inch loaf pans, set aside. Fold in both long sides of dough, about an inch. Then roll dough toward you with short side facing you, making a nice and tight log. Place in prepared pans with seam side down. Cover loosely with oiled plastic wrap and let rise in a warm place until dough is just above the rim of the pan, about 30 minutes. Preheat your oven to 425 degrees. Brush tops of loaves with beaten egg and place loaf pans on a baking sheet to catch drips.
Bake, rotating pans halfway through, until loaves are golden brown, about 40 minutes. Let cool for 10 minutes before turning out to a wire rack.
We love this healthy, hearty winter squash soup! It's made even better when topped with grated cheddar, fried bacon, ham, or sausage, and served with a thickly buttered slice of crusty bread. Mmm! "Scrumdidilly," as my husband would say.
Ingredients:
3 Tbsp olive oil
3 Tbsp butter
1 large onion
4 cups water
4 cups chicken broth (I use a GF bouillon)
4 cups squash, peeled and cut into chunks
2 large carrots, peeled and sliced
1/4 cup parsley flakes
1 tsp. thyme
sea salt and pepper to taste
Directions:
Heat oil and butter in heavy pot.
Add onion and cook until soft.
Hey! How'd those little fingers get in there?! ;-) Add remaining ingredients and bring to a boil. Reduce heat and simmer until veggies are soft. Carefully add small amounts to blender. Puree the entire batch, add to new pot and warm over low heat.
Optional: Stir in fried bacon or sausage and top with grated cheese. Enjoy!
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