Cranberry Almond Sour Cream Muffins

The crunchy almond topping and the cranberry sauce filling make these a perfect muffin for tea time or breakfast.  The sour cream in the batter gives the muffin a cake like consistency.  Best to serve these warm from the oven but a few seconds in the microwave for a cooled muffin works just fine.

Filled with sauce and topped with batter and almonds ready to bake

Beautifully browned right from the oven

The cranberry sauce filling, Delicious!

 Recipe:

1 1/4 cup gluten free all-purpose baking mix

1/2 cup sugar
1 teaspoon baking powder

1/4 teaspoon salt

2 extra large eggs

1/2 stick butter, melted

1/2 cup sour cream

1 teaspoon vanilla

2 tablespoons milk

3/4 cup sliced unblanched almonds, chopped

1/2 cup whole berry cranberry sauce,  or more as desired

Mix gluten free all-purpose baking mix, sugar, powder, and salt in a large bowl.

Mix eggs, butter, sour cream,milk, and vanilla in a medium bowl. When blended add 1/2 cup almonds.  Add this mixture to the dry  ingredients and mix until just blended.

Spray 9 muffin tins with cooking spray.  Fill halfway with batter, then put 1 heaping tablespoon of cranberry sauce over batter. Cover with remaining batter. It's okay to see some of the filling.  Sprinkle with remaining almonds and some cinnamon sugar.

Bake @375 degrees for 20 minutes until lightly browned.

For information on the gluten free all-purpose baking mix used in this recipe and other gluten free baking mixes visit:www.glutenfreebakingmixes.com

Gluten Free Applesauce Muffins

Applesauce makes these muffins very moist without the need for a lot of fat. The addition of chopped dates gives a nice texture contrast and a little bit of extra sweetness.  If you don't like dates; use raisins, apricots, or any other dried fruit. These are a great way to use up any left over applesauce from a pork dinner the night before. (or just buy a larger jar, and plan ahead). I often make a double batch and freeze in individual zip lock bags so I can grab one when I am running late in the morning for a healthy snack later in the day. A few seconds in the microwave and you are all set.

Recipe:

1 1/4 cups Applesauce

1 extra large egg

2 tablespoons vegetable oil

1/4 cup honey

1 1/2 cups gluten free all-purpose baking mix

1 1/2 teaspoons baking powder

3/4 teaspoons baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup chopped dates

Mix applesauce, egg, oil, and honey in a large bowl. Combine all-purpose baking mix, baking powder, baking soda, cinnamon, and nutmeg in another bowl and then add to the applesauce mixture. 

Mix until just combined and then add the dates.

Divide among 12 greased muffin cups.

Sprinkle with some cinnamon sugar if you like.

Bake the muffins in a preheated 375 degree oven for 20 minutes.

For information on the gluten free all-purpose baking mix used for these muffins visit:www.glutenfreebakingmixes.com

Easy Cranberry Apple Cake

Easy and delicious, a must have for a quick cake that doesn't require a lot of steps to put together. The original recipe came from Ina Garden's book " How Easy Is That". I love the tartness of the cranberries and the granny smith apple then the sweet and creamy taste of the cake batter on top, with a little crunch for texture. All my tasters pronounced this a winning winter dessert. I bought a few extra bags of cranberries now when they are readily available to put in the  freezer so I can make this cake when we are craving a berry dessert until the fresh spring and summer berries are in season.

Recipe:

Combine in a medium bowl:

12 ounces fresh cranberries

1 granny smith apple peeled, cored, and chopped

1/2 cup brown sugar, lightly packed

1 tablespoon grated orange zest, 1 teaspoon if using dried

1/4 cup orange juice

1 teaspoon cinnamon

Mix and place in a 10" pie plate

Beat together and pour over fruit mix:

2 extra large eggs

1 cup sugar

1 stick melted butter, cooled

1 teaspoon vanilla

1/4 cup sour cream 

2/3 cup gluten free all-purpose baking mix**

1/4 teaspoon salt

Sprinkle with nutmeg sugar.

(1 teaspoon sugar mixed with 1/4 teaspoon nutmeg) 

Bake @350 degrees for 50-60 minutes until a toothpick inserted in the middle of the cake comes out clean. The fruit will be bubbling around the edges.

**For information on the gluten free all-purpose baking mix used in this recipe visit:www.glutenfreebakingmixes.com 

Chocolate Banana Cream Pie

Rich and creamy, this pie will wow your guests!  It is a great dessert to make ahead of time because it needs a few hours in the fridge to set and cool before serving.  Use your favorite whipped cream topping just before serving. I kept it simple but feel free to be decorative with the whipped cream if you have a pastry bag to make rosettes on top. The original recipe used semisweet chocolate,I like a more richer chocolate taste so I give you the option of using bittersweet chocolate.  Go with what you prefer.

A Slice Ready To Serve

MIddle Banana Layer

Top Layer

Recipe:

Crust:

1 1/4 cups gluten free all-purpose baking mix**

1/2 teaspoon kosher salt

2 teaspoons sugar

6 tablespoons cold unsalted butter, cubed

3 tablespoons cold Crisco

1/4 cup ice water 

1 1/2 teaspoons white distilled vinegar

Place first 5 ingredients in the bowl of a food processor and pulse with a steel blade a few times to make pea size pieces of dough.  Mix the water and vinegar, and slowly add to the mix drop by drop through the feed tube as you pulse the mix.  Stop when the dough comes together into a ball, You will not use all the water.

Put chilled dough into a pie plate and work it up all the sides in an even layer. Bake 350 degrees for 30 minutes.  Cool and it's ready to use.  May be made a few hours ahead of time.

Filling:

3/4 cup sugar

5 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups heavy cream

1 cup milk

5 large egg yolks

2 large eggs

6 ounces bittersweet or semisweet chocolate, chopped

2 teaspoons vanilla

3 medium bananas

1 tablespoon fresh lemon juice

Whipped cream, for topping

In a sauce pan combine the sugar, cornstarch, salt, cream, and milk. Bring to a simmer stirring constantly to dissolve the sugar about 10 minutes. Remove from heat.

In a small bowl, beat the eggs and yolks. WhisK

 1/4 cup of the custard mixture into the eggs to warm them a little. 

Transfer the warmed eggs to the sauce pan and cook over medium heat stirring constantly until it is the thickness of pudding. 

Remove from heat and add the chocolate and vanilla and stir to melt chocolate.  Let cool slightly and then pour half the chocolate mixture into a cooled pie crust.  Slice and arrange 1/2 the bananas over the custard.Top with remaining custard. 

Slice and toss the remaining bananas with lemon juice and arrange over the top of the pie.  Cover the pie with plastic wrap and refrigerate for 4 hours before serving.

Serve with whipped cream

8-10 servings

**For information on the gluten free all-purpose baking mix visit:www.glutenfreebakingmixes.com 

Lavender Almond Cake

This is a nice change from some of the more traditional cakes, especially for the holidays when after a large meal all you want is a taste of something sweet but are really too full for a big dessert.  It is made from a gluten free baking mix that is so easy you will find yourself using it often, and with the frosting also from a mix its a snap to put together. I use some of the chopper slivered almonds in the frosting and as a garnish, giving the cake a look good enough for a party yet still keeping it simple.

Using some pretty fruit gives a nice color contrast.

Recipe:

1 Package gluten free lavender cake mix plus 1/4 teaspoon almond extract. 

Mix and bake according to the manufacturer's directions. 

when cool, slice in half horizontally to give you two layers.

1 Package gluten free vanilla frosting mix.  

Make according to directions for plain or cream cheese version as desired.

Add 1/2 cup finely chopped slivered almonds.

Frost first layer with frosting, cover with second layer and frost top and sides of cake.  Sprinkle with additional whole slivered almonds and fruit to serve.

Makes 1 round 9" cake 

For information on the gluten free cake and frosting mix used in this recipe visit:www.glutenfreebakingmixes.com

Gluten Free Fresh Cranberry Coffee Cake

I love fresh cranberry baked goods.  When fall comes and they are in grocery stores all over I try to think of ways for my family to enjoy them, other than the traditional cranberry sauce.  In this cake the tartness of the cranberries comes through and is balanced with the creaminess of the butter and cream cheese. On the day I made it everyone had it for breakfast and then again for dessert at  night.  IT WAS THAT GOOD. I did make a few changes from the original recipe adding more spices and using low fat cream cheese. Of course I also  made it gluten free.

Lots of Cranberries

Moist and Delicious

Recipe:

8 ounces low fat cream cheese

1 1/2 cups sugar

2 sticks butter, softened

2 teaspoons vanilla

4 extra-large eggs

1 3/4 cup gluten free all-purpose baking mix

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

12 ounce package fresh cranberries, chopped

1/2 cup walnuts, optional

Mix cream cheese, sugar, butter and vanilla in a large bowl.  Add eggs one at a time, beating after each addition.

In a medium bowl mix gluten free all-purpose baking mix, baking powder, salt, cinnamon and nutmeg.

Add the dry ingredients to the batter slowly, mixing as you go.

In another small bowl mix the cranberries and walnuts (if using) with 2 tablespoons gluten free all-purpose baking mix and add to batter. Mix until just combined.

Pour batter into a greased Bundt pan and bake @350 degrees for 55 minutes.

Cool on wire rack 20 minutes then invert onto a serving plate and ENJOY! 

The gluten free all-purpose baking mix is available at: www.glutenfreebakingmixes.com