Gluten Free Blueberry Pancakes

Gluten Free Blueberry Pancakes

*****

These pancakes are just as good as non-gluten free!

INGREDIENTS:

1 c. rice flour

3 Tbsp. tapioca flour

1/3 c. potato starch (NOT potato FLOUR!)

1/2 tsp. xanthan gum

2 eggs

3 Tbsp. canola oil

2 Tbsp. vinegar, enough milk to make 2 cups liquid

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. blueberries (if desired)

DIRECTIONS:

1. In a bowl, mix together rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt and xanthan gum.

2. Stir in eggs, milk and oil until well blended and few lumps remain.

3. Fold in blueberries (don't mix).

4. Heat a large, well-oiled griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form.

5. Flip and continue cooking until golden brown.

Serve with blueberry syrup (GLUTEN FREE TOO!)

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

*****

This recipe is our favorite pancakes! They really are best served with blueberry syrup, but just butter or maple syrup work too!

INGREDIENTS:
2 c. all-purpose flour

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/2 c. milk

1 c. sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients; just until moistened. Don't overmix. Fold in blueberries, DON'T MIX! If you mix your batter will turn purple. You want more of a swirl, like this:

If you do turn the batter purple, don't stress, they taste just as good.

Pour batter by 1/4 cupfuls onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry syrup.

We make a ton of these for dinner and then freeze for quick breakfasts during the week, just pop them in the toaster!

ENJOY!

Glazed Poppy Seed Bread

Glazed Poppy Seed Bread

*****

I do believe I got this recipe from my beautiful sister-in-law, but I cannot be 100% sure. If you don't like it too sweet, don't add the glaze, it's still great!

INGREDIENTS:

3 c. all-purpose flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

3 Tbsp. poppy seeds

1 1/2 tsp. butter flavored extract

1 1/3 c. vegetable oil

3 eggs

1 1/2 c. milk

2 1/4 c. white sugar

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

DIRECTIONS:

1. Preheat oven to 350*. Grease pans well (bottoms especially.) (I do 6 mini loaves - I'm a bake-giver, you could also do 2 9" loaves, but make sure you bake for appropriate times.)

2. Mix flour, salt, baking powder, poppy seeds, butter favoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.

3. Bake at 350* for 30-35 min. (1 hr for 2 large loaves.) Cool 5 min. Pour glaze over top.

GLAZE:
INGREDIENTS:
1/4 c. milk
1/2 tsp. butter flavored extract
1/2 tsp. almond extract
1 tsp. vanilla extract
approx 2 c. powdered sugar
To make glaze: Mix first 4 ingredients. Then add enough powdered sugar to make a glaze. Pour over loaves. (As it sits, the glaze will harden, don't make it too runny or too thick.)

ENJOY!

Basic Raised Doughnuts & Chocolate Glaze Recipe

Basic Raised Doughnuts

*****

Who can resist classic raised doughnuts? Make the dough the night before, for quicker doughnuts in the morning.

INGREDIENTS:

3 Tbsp. active dry yeast, divided (high alt folks remember to adjust this!)

1 c. whole milk, heated to 110*, divided

2 - 2 1/2 c. bread flour, divided

2 Tbsp. sugar

1/2 tsp. salt

1 tsp. vanilla extract

3 egg yolks

1/4 c. shortening

oil for frying

DIRECTIONS:

1. In medium bowl, dissolve 2 Tbsp. yeast into 3/4 c. milk. Add 3/4 c. flour and stir to create smooth paste. Cover and let rest in a warm spot for 30 min.

2. Combine the remaining milk and yeast in the bowl (if you have a mixer with paddle attachment.) Add the rested flour mixture along with sugar, salt, vanilla and egg yolks. Mix until smooth. Turn off the mixer and add 1/2 c. remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to dough hook and add more flour, 1/4 c at a time until dough pulls completely away from the sides of the bowl and is smooth and not too sticky. (You still want it soft and moist, too much flour and your doughnuts will be hard and flour-y YUCK). Cover the bowl with plastic wrap and refrigerate at least 1 hour (up to 12 hours).

3. Roll out dough on lightly floured surface to 1/2" thick. With doughnut or cookie cutter, cut out 3" diameter rounds with 1" holes.

4. Place the doughnuts on baking sheet 1" apart and cover with plastic wrap. Let sit in warm spot to rise until they almost double in size (5-20 min).

5. While doughnuts are rising, heat deep fryer to 360*. Place doughnuts in oil, a couple at a time, frying 1-2 min per side or until light brown (Mine took less than this). Remove, drain and let cool slightly before glazing. Repeat with doughnut holes (less time.)

6. Glaze with chocolate glaze or coat in sugar.

(I glazed my doughnuts with the recipe that follows and then put my doughnut holes in a large resealable plastic bag and shook with granulated sugar.

CHOCOLATE GLAZE

INGREDIENTS:

1 1/2 c. powdered sugar

4 Tbsp. cocoa powder

2 Tbsp. milk

2 tsp. vanilla

1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

(I dipped my doughnuts upside down in glaze, twisting slightly to coat the top.)

ENJOY!

Blueberry & Cream Cheese Muffin Tops

Blueberry & Cream Cheese Muffin Tops

*****

These are SOO yummy! My muffin top pan is pretty big, I'd watch the time if yours is smaller. I omitted the lemon rind in the muffin and topping for two reasons; I didn't have any on hand, and I don't like lemons ;)

INGREDIENTS:

1 1/4 c. sugar

1/2 c. butter (soft)

2 eggs

2 1/4 c. flour

1 tsp. baking powder

1 tsp. salt

3/4 c. milk

1/4 c. water

2 c. blueberries (fresh or frozen, thawed and drained)

1 pkg. (8oz) cream cheese

(1 tsp. grated lemon rind)

CRUMB TOPPING:

1/4 c. sugar

1/4 c. flour

(1 tsp. grated lemon rind)

2 Tbsp. margarine

DIRECTIONS:

1. For crumb topping: combine sugar, flour (and lemon rind), cut margarine into mixture until it resembles coarse crumbs.

2. For muffins: Cream sugar and margarine until light and fluffy.

3. Add eggs, one at a time, mixing well.

4. Combine 2 cups flour, baking powder and salt.

5. Add to creamed mixture alternately with milk and water.

6. Add cream cheese. (You still want chunks, so fold it in or mix lightly.)

7. Toss blueberries in remaining flour.

8. Fold into batter. (with lemon rind if desired)

9. Pour into greased muffin top pan, filling each cup to the top rim.

10. Sprinkle topping over batter.

11. Bake at 350* for 15 min.

(It says to let cool for 30 min. Really? Ya, I ate these after like 10 ;)

ENJOY! :)

Fluffy Pancakes

Fluffy Pancakes

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This is my go-to recipe for traditional pancakes. The vinegar in the milk is a homemade version of buttermilk and is what really makes these so light and fluffy! Top with butter & homemade syrup (I have one on here) or strawberries and whipped cream!

INGREDIENTS:

3/4 c milk

2 Tbsp. white vinegar

1 c. all-purpose flour

2 Tbsp. white sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

2 Tbsp. butter, melted

cooking spray

DIRECTIONS:

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone (don't over mix).

3. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Serve with butter and syrup or strawberries and whipped cream. These freeze great! Just pop in toaster over for a quick breakfast!

ENJOY!

**This recipe found at allrecipes.com submitted by "kris"**

Breakfast Cake

Breakfast Cake

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We used to call this coffee cake, but after numerous reminders by my daughter that we don't drink coffee, we changed the name of this to breakfast cake. The original recipe I found calls for only half the cake ingredients, but I found we like it better this way, doubled the ingredients, tripled the streusel (We love the streusel part) This is the way I do it.

INGREDIENTS:

4 c. all-purpose flour

1 1/2 c. white sugar

4 tsp. baking powder

1 tsp. salt

1 c. butter

2 eggs

1 1/2 c. milk (or as needed)

3 tsp. vanilla extract

STREUSEL:

3/4 c. flour

2 c. brown sugar

3 tsp. ground cinnamon

3/4 c. butter

DIRECTIONS:

1. Preheat oven to 350*. Grease and flour 9x13" pan. Make the streusel topping, combine flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.

2. In a large bowl, combine dry ingredients for cake. Cut in butter until resembles coarse crumbs. Crack an egg into a measuring cup and then fill with milk to make 1 cup. Do this with each egg. Stir in vanilla.

3. Pour liquids into crumb mixture and mix just until moistened. Spread half the cake batter into prepared pan.

4. Sprinkle with 1/2 streusel topping, spread with remaining cake batter and reserve the last half the streusel topping.

**You can add the streusel topping to the top before cooking, BUT the streusel will melt into your cake if you want a crumbly/crunchy streusel topping wait**

5. Bake in preheat oven for 40-50 min, until cake is almost done. Add the remaining streusel and cook an additional 10 min. Allow to cool.

ENJOY!

HOOTENANNY (& Gluten-free version)

Hootenanny

*****

I got this recipe from my mom and its a weekly mainstay. I have no idea if I spelled this write, or to be honest what this is even called. This is our version of German pancakes, although I've heard some people say German pancakes are more like crepes. So Hootenanny is an appropriate term since according to Wikipedia, it's definition is something who's name you forgot. Kind of like whatchamacallit? Anyhow, it's a puffy pancake and it's DELICIOUS!

INGREDIENTS:

1 cube butter

6 eggs

1 c. flour

1 c. milk

little vanilla (I use about a capful)

dash salt

DIRECTIONS:

1. Melt butter in 9x13" glass pan while preheating the oven to 400*. (Just melt it, don't burn it)

2. In blender, mix eggs, flour, milk, vanilla and salt.

3. Pour mixture into hot pan with melted butter. (Straight in, DO NOT MIX, the bottom will immediately start to set, this is good, don't mess with it.)

4. Bake at 400* for 15 min.

5. Serve with powdered sugar and maple syrup.

GLUTEN-FREE HOOTENANNY

INGREDIENTS:

1/2 c. butter

3 eggs

1/2 c. milk

1/2 c. gluten free flour (I use an all-purpose blend, you can use plain rice flour and it works, but a blend works better)

little vanilla

dash salt

DIRECTIONS:

1. Melt butter in 8x8" glass pan while preheating the oven to 400*. (Just melt it, don't burn it)

2. In blender, mix eggs, flour, milk, vanilla and salt.

3. Pour mixture into hot pan with melted butter. (Straight in, DO NOT MIX, the bottom will immediately start to set, this is good, don't mess with it.)

4. Bake at 400* for 12 min.

5. Serve with powdered sugar and maple syrup.

** Other than the puffy factor, little is lost in making this gluten free. I've served the gluten free version to my boys and they didn't even notice.**

ENJOY!

Banana Crumb Muffin

Banana Crumb Muffins

*****

These are SO YUMMY! Hubby can't rate them because he has an abnormal fear of bananas. But it's the crumb topping that make these SUPERB!

INGREDIENTS:

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 bananas, mashed

3/4 c. white sugar

1 egg, lightly beaten

1/3 c. butter, melted

1/3 c. packed brown sugar

2 Tbsp. all-purpose flour

1/8 tsp. ground cinnamon

1 Tbsp. butter

DIRECTIONS:

1. Preheat oven to 375*. Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon. Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18-20 min, until a toothpick inserted into center of muffin comes out clean.

** This makes a yummy crunchy top. If you want more of a crumbly streusel topping, bake muffins without topping and just put the streusel onto bake for last 5 more minutes.**

Gluten Free Waffles

The BEST Gluten Free Waffles

*****

Even those these are gluten free for my daughter Hailey, I have served these to my unsuspecting boys and hubby and they haven't even noticed a difference. Not grainy at all like so many gluten free bread products. These freeze GREAT! Just pop in the toaster from freezer like Eggos or Van's.

INGREDIENTS:

3 large eggs, separated

2 Tbsp. baking powder

1/2 tsp. baking soda

1 Tbsp. sugar

2/3 c. sour cream

3/4 c. milk

1/4 c. vegetable oil

1/4 c. unsalted butter, melted

1/2 c. and 2 Tbsp. white rice flour

1/2 c. and 3 Tbsp. tapioca flour

1/2 c. cornstarch

1/2 tsp. potato flour

1/2 tsp. xanthan gum

DIRECTIONS:

1. Beat egg whites until stiff, set aside.

2. In a large mixing bowl, beat egg yolks, sour cream, milk, butter and oil.

3. Add dry ingredients. Mix until smooth.

4. Fold in beaten egg whites.

5. Scoop 1/3 cupfuls onto waffle maker and bake until golden brown.

ENJOY!!!!

Apple Pancakes

Apple Pancakes

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My son won't eat these because they have "beans" in them (I promise its just apples). But hubby & I like the change of pace. You can shred the apples so that they aren't as noticeable, obviously some kids don't like being able to find them ;)

This recipe makes only 4 servings, so you might have to double it like I do.

INGREDIENTS:

1/4 c. butter, melted

1 egg

1 c. milk

1 c. shredded apple (I dice mine)

1 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. ground cinnamon (I double this)

1 Tbsp. white sugar

DIRECTIONS:

1. In a large bowl combine all the wet ingredients. Add baking poswer, cinnamon and sugar. Mix well. Add flour last and mix just until combined.

2. Heat a lightly oiled griddle over medium high heat. Scoop batter onto hot griddle, using approximately 1/4 c for each pancake. Brown on both sides and serve hot.

ENJOY!!!