Displaying Matches 17 thru 32 of 50 Found. BACKNEXT
Yogurt Muffins While I love muffins that are packed with goodies, sometimes I just want a plain muffin in the morning. This recipe, for slightly sweet, slightly tangy muffins is ideal for those days when a hot cup of tea and "something plain" is all my stomach wants. They freeze beautifully. So, even if you don't want something plain every morning, make a batch of these muffins and freeze them. Then, when the mood strikes, you will be all set. . . . keep reading
Cinnamon Swirl Coffeecake
I have a challenge for you. I'm hoping you can convert this recipe to gluten-free. I tried but failed. My attempt was tasty but too sweet. It rose only about 1" even with two packets of yeast!
Your original recipe was a "one bowl" recipe. My recipe isn't one bowl (although I tried!) but the taste is fantastic. The recipe did prove to be a challenge. The addition of baking powder provided the lift the bread needed. I hope you'll enjoy the recipe!
Elizabeth . . . keep reading
Gingerbread Pancakes I don't let the holidays go easily. At the beginning of January, you'll still find me baking all those good holiday foods I didn't get around to making in December. One of the tastes I love most is gingerbread. While I love gingerbread cookies, moist, spicy gingerbread cake makes me swoon. These pancakes were inspired by cake gingerbread. The pancakes are loaded with spices and so, so good. Since the recipe requires many ingredients, I mix up the dry ingredients the night before I plan to make the pancakes. This way, I can wake up, make pancakes and settle in with the paper. . . . keep reading
Cornbread Breakfast Bake Dear Elizabeth,
My sister-in-law made this dish for our last family get together. Of course, I couldn't eat a bite of it. I asked her for the recipe, hoping I could convert it myself. Since it called for one "Jiffy" cornbread mix, it was hard to convert. Please help! I want to show my sister-in-law that gluten-free can be good too!
I'm always happy to help convince people gluten-free eating can be fantastic. Your sister-in-law's recipe is really unique. I'm sure your family will savor the gluten-free version just as much as the traditional recipe. Enjoy!
Elizabeth . . . keep reading
Apple Cider Doughnuts I love cider doughnuts. Did you hear me? I LOVE cider doughnuts. Honestly, most of the year, I don't give doughnuts a second thought, but when October rolls around I'm in the mood for doughnuts. You might be scratching your head wondering what makes cider doughnuts so special. Well, let me tell you! Cider doughnuts are bursting with the flavors of fall. You see, while these doughnuts might look similar to a plain doughnut tossed in cinnamon-sugar, they are so much more. Beneath the crunchy cinnamon-sugar coating, you're treated to a light doughnut abounding with spices and the essence of fresh apple cider. . . . keep reading
Corn Pancakes These aren't corncakes, which are made with cornmeal. No, these little darlings are incredible corn pancakes made with canned corn. All the ingredients are thrown into a food processor and pulsed until smooth. Honestly, I think this is the easiest pancake batter I've ever made. While I enjoy these unique pancakes for breakfast, I think adding some garlic and a pinch of salt and pepper would make them feel comfortable on your dinner table. . . . keep reading
Zucchini Muffins It's that time of year again! Gardens are bursting with zucchini. This recipe is ideal for zucchini that are too big. You know the ones! Neighbors famously drop off monstrously large zucchinis. Really big zucchini are usually tough and lackluster when cooked. Not in this recipe! Shred that zucchini and use it to make these muffins. I promise the muffins will be wonderfully moist and flavorful! . . . keep reading
Ricotta Pancakes Forever Summer by Nigella Lawson introduced me to Ricotta Pancakes. These light and airy pancakes are ideal for lazy summer mornings. Serve to guests--or your own family--and be ready to bask in the compliments. . . . keep reading
Coffeecake Muffins Summer breakfast, for me, is easier than winter breakfasts. Why? The abundance of beautiful fresh fruits makes it easy to "grab and go." But, I sometimes need a little more than just fruit for breakfast. These muffins fit the bill. Like most muffins, these freeze very well. When I have a free moment, I like to bake a batch and freeze them. A quick turn in the microwave is all it takes to defrost these beauties. Slightly sweet with a cinnamon-sugar center, this recipe is ideal for lazy summer breakfasts. . . . keep reading
Easy Buttermilk Doughnuts If you've never made doughnuts before, don't panic. They're not hard to make. In fact, I think this recipe is as easy to make as doughnuts are too eat! (And this is coming from someone who has a small fear of deep-fryers! But, that is another story...) Let's walk through the process. . . . keep reading
Pumpkin Waffles Pumpkin waffles in April? Yes!! I think pumpkin is underutilized. Not only are these waffles bursting with flavor, think of how surprised folks will be when you serve pumpkin waffles in the spring! . . . keep reading
Applesauce Cake This wonderful cake recipe comes from Sherri R. of Mount Airy, NC. While converting this recipe from Sherri's original, I kept thinking it would be ideal for March's newsletter. Why? Well, the cake combines raisins, nuts, applesauce and, even, maraschino cherries. It isn't quite a fruitcake and it isn't exactly a light applesauce cake. I came to think of it as a bridge to spring. And what better month to enjoy this cake than March? Many thanks to Sherri for sharing this recipe! Please, send in your favorite recipes! I love the challenge of converting recipes. Send your recipes to firstname.lastname@example.org . . . keep reading
Crumb Cake Oh, this recipe was a nightmare to develop! The crumb topping keep causing the delicate cake to collapse. Instead of a crumb cake, I kept ending up with a "crumb pancake". Lots of crumb, hardly any cake. Yuck!
One day, nearly at the end of my crumb cake rope, I decided to par-bake the cake, take it out of the oven, top it with the crumbs and return it to the oven. That's a lot of baking rigmarole for me, but it works! And the recipe is worth it. . . .
Peanut Butter Muffins If you love peanut butter, this recipe is for you! Inspired by peanut butter on toast, these muffins are not too sweet. I think they are perfect for a quick breakfast. Of course, a thin layer of jam makes for a fun twist on the classic PB & J. . . . keep reading
Dried Cherry Muffins I love muffins. I love dried cherries. Why didn't I think of this combo before? Who knows! But I finally did. The tartness of the buttermilk and dried cherries makes for a nice, not-too-sweet muffin. I think you'll like this recipe. . . . keep reading
Gluten-Free Pumpkin Chocolate Chip Cake Recipe Gluten-Free baking is amazing, isn't it? The same basic ingredients eggs, sugar, butter, yeast, and gluten-free flours can produce an endless array of delicious foods. I think this is the reason I love baking so much. With cooking, when you start cooking a steak, you end up eating a steak. Not so with baking! The same ingredients, in different proportions, yield very different results.
While debating whether to include this recipe in the newsletter, I kept thinking, "We did pumpkin bread last year, should we do another?" My internal response was "Yes! Yes! Yes! This pumpkin bread is so different from Rosie's pumpkin bread. You must include the recipe."
Well, now that you know I talk to myself...Let's talk about this cake! It's a winner. Baked in a Bundt pan, the cake is moist and studded with chocolate chips. Serve it for breakfast or dessert, anytime you are in the mood for a little taste of fall. . . . keep reading
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