Recipes

These are recipes that will make you and your stomach happy!

Baking Recipes 
 

English Popovers

   

• 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1/4 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 1/4 cups milk, slightly warm
• 4 large eggs
• 3 tablespoons butter, melted

1) Preheat the oven to 400°F. Grease a 12-cup popover pan or muffin pan.

2) Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour or flour blend with the xanthan gum and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter. If, despite your best efforts, there are more than a few tiny lumps, strain them out of your batter with a sieve. 

4) Pour the batter into the prepared pan, filling each cup about 2/3 full.

5) Bake for 25 minutes, then reduce the oven heat to 350°F and bake for an additional 15 minutes, until the popovers are deep brown. 

6) Remove from the oven, prick the side of each popover with a sharp knife to let the steam out, and let popovers rest for 5 minutes to finish setting. Remove from the pan, and serve immediately. Or, to keep them crisp longer, allow them to sit in the turned-off oven for 10 to 15 minutes before serving.

Yield: 12 popovers.

Chocolate Chip Pumpkin Bread

Ingredients:

• 4 tablespoons butter, melted
• 1/2 cup sugar or honey
• 2 eggs, beaten
• 1 cup Libby’s Easy Pumpkin Pie (Pumpkin Puree)
• 1-3/4 cups Pamela's Baking & Pancake Mix
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup chocolate chips (semi-sweet)

Directions:

Preheat oven to 350°

Beat together butter, sugar or honey, eggs and pumpkin. Add remaining ingredients and mix together. Pour into two small greased loaf pans (it cooks so much better in the small ones) if you don’t have them use a large greased loaf pan. 

If you used the small pans place them in oven for apx. 25-30 minutes. If you use the large loaf pan, cook for an hour. Test with a knife or toothpick in the center. If it comes out clean then it is done.

Best Banana Bread Ever!

Ingredients:

• 4 tablespoons butter, melted
• 1/2 cup sugar or honey
• 2 eggs, beaten
• 1 cup banana, mashed
• 1-3/4 cups Pamela's Baking & Pancake Mix
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup nuts (optional)

Directions:

Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan. 

Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean.

Treats 
 

Amazing Chocolate Chip Cookies

Ingredients:

• 7 TBSP butter
• 1/4 cup white sugar
• 1/4 cup light brown sugar
• 1 egg, large
• 1 tsp vanilla
• 1-1/2 cups Pamela's Baking & Pancake Mix
• 1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)

Directions:

Preheat oven to 350°. Cream butter and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips. Place scoops of dough on parchment lined or greased cookie sheet. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet. 

Fast and Easy Cinnamon Rolls

So my husband loves cinnamon rolls and they are very hard to make gluten-free so I have been experimenting for a wile with recipes.  I found a good one!!! I made them this morning and they were great! So easy too!


I got the recipe from this website
Cinnamon Roles!!
The blog has the full recipe with pictures and directions!

Lemon Bars

You will Need

·       2 cups gluten free all purpose flour + 4 tablespoons (I used Pamela’s Artisan Blend Flour)

·       1 cup butter

·       2 cup sugar

·       4 large eggs

·       6 tablespoons lemon juice (I used fresh-squeezed)

·       2 teaspoons lemon zest

·       ½ teaspoon baking powder

·       Powdered sugar, for dusting

Directions

1. Preheat oven to 350 F.
2. For crust, combine 2 cups flour, butter, and ½ cup sugar until slightly crumbly. (It will still be moist, not super dry). Lightly grease the bottom of a 9×13 glass plan and press the mixture into pan.
3. Bake crust for about 15-20 minutes, until the edges are slightly brown and it’s springy.
4. While crust is in the oven, combine 1½ cups of sugar, 4 eggs, lemon juice, lemon zest, 4 tablespoons of flour, and baking powder in a bowl. Mix until well combined.
5. When crust is done, pour the topping over crust and return to oven for about 20 minutes. Filling should be set.
6. Remove from oven and sprinkle with powdered sugar. Let cool for about 2 hours and dust with more powdered sugar, if desired.
7. Enjoy!

Breakfasts

Eggsellent (I made it up)

2 cups hash browns
1/2 cup onion chopped
1/2 cup bell pepper chopped
Spinach - hand full
Sausage or ham

4 eggs
1/2 cup mayo or miracle whip
1/2 cup milk

Mix the eggs, mayo, &milk. Fold in the hash browns, sausage and veggies.
Bake 375 for 35 to 40 min
Recipe makes a Pie plate size, double for 9x13 size

 
Dinners
 

Baked potato Soup

4 baked potatoes- peeled and cubed
1/2 cup onion- diced
4 cups water
1 teaspoon chicken bouillon- Shirley J
1 ¼ cup Shirley J Whisk Bliss

1 cup of milk

½ to 1 cup of sour cream (depending on taste)

1 cup shredded cheddar cheese

5-7 strips of bacon cooked and chopped

1 tsp salt

1 tsp pepper

Fry bacon until crisp, save a bit of the drippings and sauté the onions.
Add water, bouillon, whisk bliss and simmer for 5 minutes. Add the onions and potato, put all ingredients in crock pot on low until dinner time.  If the soup thickens too much you can add a bit of water or milk.

Crock Pot Lasagna

1/2-1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked GF lasagna noodles

• 1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• 2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Beef Stroganoff

1 1/3 cup Shirley J Whisk Bliss G-Free

2 tsp Shirley J Beef Bouillon

1 lb steak, stew meat, or ground beef

½ cup onion diced – or 2 T Shirley J Onion seasoning

4 cups water- separated

1 -7 oz can of mushrooms (optional)

1 cup sour cream – I use ½ cup – less calories & fat

12 oz rice noodles – spirals or what ever you like

If you are using stew meat cut into smaller pieces, brown the beef and onion in a bit of oil.  Drain any excess dripping.  Add 1 cup water, beef bouillon and onion seasoning if you are using it instead of fresh onion.  Simmer for a few minutes to dissolve seasonings, put crock pot on low until dinner time, or cook 20 – 30 min to tenderize the meat and add to the cream sauce.  Stew meat usually needs slow time to tenderize it.  If using steak, not much time is needed.

Dinner time – Start the noodles, set timer so they don’t over cook.  Start the 3 cups of water to boil with the Whisk Bliss, when thick add the meat and liquid, simmer on low until your noodles are finished.  Remove from heat and add the sour cream & mushrooms if using and combine with noodles.  It will thicken more when combined and if allowed to sit a few minutes.