Gluten-Free Goodies

This post is for my friend Serena, her youngest is allergic to almost every food on the planet, poor kid :(
So I turned my cornbread recipe into a gluten-free one for her, then I went one step further and made them into corndog muffins.
I got the recipe for corndog muffins from Monica's Blog- Lick The Bowl Good. She has a ton of really wonderful recipes, and gorgeous pictures. Here is a link to her recipe- LINKY.
And here is my cornbread recipe-

Gluten-Free Cornbread
Ingred;
1/2c. butter
1/4c. sugar
1/4c. honey
2 eggs
1/2t. salt
2c. corn flour
1c. corn meal
1/2t. b. powder
1c. milk
1c. corn
1t. dried parsley- optional
1/4t. chili powder- optional

Oven 400
Beat together the butter, sugar, honey, eggs and salt. Mix in the flour, cornmeal and b. powder. Once that's combined mix in milk and corn. Bake in 2 greased muffin tins, for 15-20 minutes. Or you can go over to Monica's Blog and turn them into corn dog muffins :)

This got 7 thumbs up, 4 from the Kiddos, and 3 thumbs up from my Hubby- how he got 3 thumbs is beyond me. But it seemed to be a hit :)

(Serena when you make this you can substitute egg replacer for the eggs,
I hope you guys like it :)

Diamonds may be a Girls Best Friend BUT-

What about the friend who gives you diamonds????
That makes her BETTER than diamonds!!!
Thank you Christi!
I <3 you more than Diamonds, you are one Wonderful Blog Buddie!
I received this award from Christi- Who has the Thyme?



I am passing this along to-

Kys- Stir Fry Awesomeness

Miss M has a little friend (she's 7) who's Christmas list only has 2 things on it-
Diamonds
A Horse
Her mother is wondering how disappointed she will be this Christmas when neither one of those makes an appearance. Maybe I should I send this to her as well :)



I made these for breakfast and thought I would share-


Everybody grab a muffin and some OJ.

I hope there were enough to go around, if not- here is the recipe- you may have to go make your own :)


Brownie Muffins
Ingred;

1 pkg brownie mix
2c. flour
1t. baking soda
2t. baking powder
1c. milk
2/3c. oil
2 eggs

Oven 375-
Mix together the brownie mix, flour, baking soda, baking powder.
In a separate bowl whisk together the milk, oil and eggs.
Then fold together the two mixtures,
spoon into a muffin pan and bake for 30 min.

I used a family size Betty Crocker Brownie mix and they were a little dry, so I will be using a reg. size mix next time. Also I added in 1/4c. wheat germ and 1/8c. ground flax to my flour to make it 2c. And I used olive oil as my oil.
I baked them in a regular size muffin pan and it only took about 20 min. maybe a little less.

Some great recipe finds

I needed a of couple recipes yesterday so I went on a recipe hunt on AR.
I came across these 2-
Banana Crumb Muffins
Danish Pastry Apple Bars

Both were WONDERFUL, I only tweaked the muffin one and it was a tiny tweak :) :) :)

Danish Pastry Apple Bars
Ingred;
2-1/2c. flour
1c. shortening
1 egg, separated
1/2c. milk
10 apples, peeled, sliced thin
1/2c. brown sugar
1/4c. white sugar
1/2t. cinnamon
1/4t. nutmeg

Heat oven to 375
In a large bowl combine the flour and salt, cut in the shortening.
Beat the egg yolk in a 1 c. measuring cup, add in the milk till mixture reaches 2/3c.
Mix into the flour mixture.
Divide dough in half.
Using wax paper under and on top roll out half of the dough and place on the bottom of a 9x13 pan.
Combine the apples, sugars and spices, spread out evenly over the dough.
Roll remaining crust and place on top, seal edges.
Cut slits in the top brush with the beaten egg white.
Bake fore 50 minutes.

Banana Crumb Muffins
Ingred;
1-1/2c. flour
1t. baking soda
1t. baking powder
1/2t. salt
3 banana's mashed
3/4c. white sugar
1 egg, lightly beaten
1/3c. butter, melted
1T. vanilla
1/2c. brown sugar
1/4c. flour
2T. butter

Oven 375
Mix together the banana's, white sugar, egg, butter and vanilla.
In a separate bowl sift together the flour, salt,baking powder and soda, mix into the banana mixture.
Place into you muffin cups- makes 12 regular- Mix together the remaining ingredients to make your crumb topping and sprinkle on top of the muffins.
Bake for 18-20 minutes.

I also wanted to share with you one of my favorite kitchen tools-



The Apple Peeler Corer Slicer

I got mine from Pampered Chef but I have seen them in other places. This handy dandy tool helped me peel,core and slice 10 apples in under 5 minutes. I have had this for about 8 years I think and it gets a lot of use around here :)

Spiced Rhubarb Soup and a Lovely Blueberry Coffee Cake

This is my very first attempt at a chilled fruit soup and it was just lovely.


Spiced Rhubarb Soup
Ingred;
4c. Rhubarb, diced
3/4c. sugar
4 cinnamon sticks
1t. whole cloves
1/4t. salt
3-1/2T. cornstarch
1 lemon slice
vanilla yogurt

Bring 3-1/4c. water, rhubarb, sugar, cinnamon, cloves, and salt to a boil. Simmer for about 20 min. Strain off pulp and return liquid to pot, bring to a boil, mix corn starch and 1/4c. water and whisk in. Cook until thickened, place lemon slice in bowl and pour hot soup over it. Cover and chill 3 hours. Garnish with yogurt.

This is my entry for Kahakai Kitchen's
This was delicious, we really enjoyed it. Mr. K my little experimenter wants me to try making rhubarb jello, he is becoming a big rhubarb fan apparently :)

Also here's picture of the Blueberry Poppyseed Coffee Cake the recipe for this is on my Muffin post.

Muffin oh Muffin where fore art thou my muffin.

I have a whole list of muffin recipes I am trying out, they are from this book-
Pillsbury- Best Muffins & Quick Breads

I have been checking out some fun cookbooks from the library lately, & this book was one I really enjoyed.
Basic Muffins Ingred;
2c. flour
1/2c.sugar
3t. baking powder
1/2t. salt
3/4c. milk
1/3c. oil
1 egg, beaten

Oven 400 for 20-25 min. This is a great recipe, you can add in all kids of great things. I added chocolate chips to mine.

Raspberry-Lemon Muffins Ingred;
1/2c. vanilla yogurt
3T. oil
1T. lemon juice
2 egg whites
1-1/2c. flour
3/4c. sugar
2t. baking powder
1t. grated lemon peel
1/4t. salt
1c. frozen raspberries- not in syrup

Topping;
1/4c. sugar
2T. flour
1T. butter

oven 400
Combine yogurt, oil, juice, & egg whites- blend well. Combine flour, sugar, b. powder, peel & salt. Stir in berries. Stir both together just until moistened. Put in greased muffin tin, combine topping ingred. and sprinkle on. Bake for 16-20 min.

Delicate Pear Muffins
Ingred;
1-3/4c. flour
1/3c. sugar
3t. baking powder
1/4t.salt
1/4t.nutmeg
2c. peeled, cubed pears
1/2c. milk
3T. oil
1 egg

Topping;
3T.sugar
1t. grated lemon peel

Oven 400
Combine flour, sugar, b. powder, salt and nutmeg, add pears toss to coat. Mix together wet ingred. Add to dry and spoon into muffin tin. Combine topping ingred. and sprinkle on top. Bake 15-20 min.

Cheesy Corn Muffins
Ingred;
1-1/2c. flour
1/2c. corn meal
1/4c. sugar
3t. b.powder
1/4t. salt
1c. milk
1/4c. oil
1egg, beaten
1c. corn
1c. shredded cheddar cheese

Oven 400
Bake for 20-25 min.

Cheddar & Canadian Bacon Muffins
Ingred;
1c. flour
2t. chives
1t. b.powder
1/4t. garlic powder
1/3c. milk
1/4c. sour cream
2T. oil
1 egg
1/2c. shredded cheddar
1/4c. finely chopped canadian bacon

Oven 400- Bake for 17-20 min.

Sour Cream Drop Biscuits
Ingred;
2c. flour
1T. sugar
3t. b.powder
1/2t. salt
1/4c. shortening
2/3c. milk
2/3c. sour cream

Oven 450- bake for 10-12 min.

Perfect Popovers
Ingred;
3 eggs, room temp
1-1/4c. milk
1-1/4c. flour
1/4t. salt

Oven 450- Grease 10 popover cups. Beat eggs till foamy add milk, blend well. Add flour and salt blend well, pour into cups. Bake for 15 min. NO PEAKING. Reduce temp to 350 bake for another 25-35 min. Pierce the top of each to release steam.

Buttermilk Chocolate Bread
Ingred;
1c. sugar
1/2c. softened butter
2 eggs
1c. butter milk/1T. lemon juice+ enough milk to make 1 cup.
1-3/4c. flour
1/2c. cocoa powder
1/2t. b.powder
1/2t. b.soda
1/2t. salt

Oven 350- bake for 55-65 min in greased bread pan.

Spoon Bread
Ingred;
2c. water
1c. white cornmeal
1t. seasoned salt
1c. buttermilk
2T. melted butter
2t. b.powder
3 eggs, separated

oven 375-
Bring water to a boil, add cornmeal & salt cook stirring for 5 min on med heat. Remove from heat, stir in buttermilk. Cool 5 min. Beat in butter, b.powder and egg yolks. In a small bowl beat egg whites until stiff Fold into the cornmeal mixture. Pour into greased 2 qt casserole dish. Bake for 40-50 min.

Blueberry-Poppy Seed Brunch Cake
Ingred;
Cake-
2/3c. sugar
1/2c. softened butter
2t. grated lemon peel
1 egg
1-1/2c. flour
2T. poppy seeds
1/2t. b.soda
1/4t. salt
1/2c. sour cream
Filling;
2c. blueberries
1/3c. sugar
2t. flour
1/4t. nutmeg
Glaze;
1/3c. p.sugar
1-2t. milk

Oven 350- Grease and flour the bottom of a 10 in spring form pan. Combine sugar, butter- beat until fluffy- add peel and egg beat for 2 min. add dry ingred and sour cream. Spread batter over bottom and 1 in. up the side. Combine filing ingred. and spread in the center. Bake for 45-55 min. Cool 10 min. then remove the side. Drizzle glaze over warm cake.

Lemon Poppy Seed Muffin Tops Ingred;
3/4c. flour
1/4c. sugar
2t. b.powder
1t. poppy seeds
1/4t. salt
1/4t. cinnamon
2t. grated lemon peel
3T. shortening
1/3c. milk
1t. lemon juice
Topping;
2t. sugar
dash cinnamon

Oven 400- Mix flour, sugar, b.powder, poppy seed, salt, cinnamon, and lemon peel. Cut in shortening. Add in milk and juice, stir just until moist. Drop by T. full onto an ungreased cookie sheet. Combine topping ingred. and sprinkle over top. Bake for 8-13 min. Immediately remove from baking sheet.

I don't have pictures of all of these yet, I will be adding more soon. Also if anyone can tell me how you put a category index on your blog I am trying to figure it out, I am a computer klutz :)
Leaving you with a quote from one of my favorite Authors-

"You don't get tired of muffins, but you don't find inspiration in them."
George Bernard Shaw

Sorry George, I think I am going to have to disagree- I am feeling pretty inspired right now =)