Raspberry Oatmeal Bars; Gluten Free

I served these for dessert on Easter as part of a lunch menu. I was able to make them the day before, and with the convenience of using a gluten free vanilla cake mix these bars came together in no time, and were a delightful addition to the meal. The sweetness comes from raspberry jam and the oatmeal in the batter gives them a nice texture. They taste like a cross between a chewy oatmeal cookie and a fresh raspberry pie.The variations are endless for the filling flavor since the crust and topping would work well with any fruit such as apricot, blueberry, strawberry, fig, etc. Make this your basic recipe for bars that can be varied all year long depending on the season and what you are craving at the time.

Look pretty when cut on a platter

For this recipe and other delicious gluten free ideas visit:http://www.mdillon.builderpages.com/raspberry-oatmeal-bars.html

Pepperoni, Green Pepper & Onion Snack Muffins, Gluten Free

Now that March Madness is upon us it's time to once again bring out recipes for game day parties. I love these little muffins because of all the flavors you get in one bite. It's like having an Italian antipasto in a handheld treat. These are a great snack to serve with drinks and match well with beer and most cocktails. Also convenient is that they are fantastic both warm and at room temperature so you can make a batch right before  the beginning of the game and they will be still be tasty when the game is finishing up. A super easy recipe you will be glad you tried, since it will soon become a favorite.

Golden and Delicious Right out of the Oven

Recipe:

1 cup All-Purpose Gluten Free Baking Mix

1 cup milk

1 extra large egg, beaten

1/2 teaspoon baking powder

1/2 cup grated parmesan cheese

1/2 cup pepperoni, finely chopped

1/4 cup chopped green pepper

1/4 cup chopped red onion

1/2 teaspoon dried oregano

Mix all ingredients together in a bowl. Place in greased small muffin pans. Bake 350 for 15 minutes until puffed and golden. Makes 15.

For similar recipes visit: www.glutenfreebakingmixes.com

Irish Currant Bread;Gluten Free

It's coming up on St. Patricks Day and I have the easiest Irish Bread to make for your family and friends. It is a quick bread recipe that makes a nice dense hearty loaf without all the trouble of a yeast bread. It is made from simple ingredients that are always in my house and I can change it up by substituting raisins or dates for the currants. I would even say that most dried fruits would work here so if you have a particular favorite, experiment and have fun. When I make this for St. Patrick's Day I always make two loaves because it is fantastic toasted with butter the next morning for breakfast! 

Golden Brown Right out of the Oven

Sliced and Ready to Eat or Toast

Recipe:

1 1/2 cups Gluten Free All-Purpose Baking Mix

2/3 cup sugar

1 teaspoon baking powder

dash cinnamon & nutmeg

3/4 cup currants

2 extra-large eggs

1/3 cup milk

Preheat the oven to 350 degrees.

In a large bowl combine the dry ingredients. Mix the wet ingredients together and add to the dry ingredients. Add the currants and stir with a wooden spoon. The mixture will be dry. Add an additional tablespoon of milk if needed to moisten all the dry ingredients.  Spoon into a loaf pan that has been greased and dusted with some gluten free baking mix.  Bake 45-50 minutes until golden brown.  Cool and slice.

For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com

Carrot Nut Bread

This time of year the fresh vegetables are scarce in the North East. Luckily I have access to an organic farm that keeps root vegetables, such as carrots, beets and potatoes over the winter. Although store bought carrots are also perfectly fine.When I had some leftover carrots from dinner the other night I remembered this recipe I had cut out from an old issue of Food and Wine Magazine and had never got around to making. Most carrot cakes call for freshly grated carrots and tons of fat, this was just the opposite. Using a little oil and low-fat buttermilk this recipe takes leftover carrots and turns them into a delicious healthy bread. I loved it so much I would also cook carrots just to make this bread again.  It was a  refreshing take on a familiar recipe.

Moist with chunks of carrots

Recipe:

3 medium carrots thickly sliced (7 ounces)

1/2 cup chopped nuts

1 1/4 cup Gluten Free All-Purpose Baking Mix

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 teaspoon salt

2 extra-large eggs, room temperature

1 cup sugar

1/4 vegetable oil

1/4 cup low-fat buttermilk

Cook carrots until tender in boiling water about 15 minutes. Drain and mash carrots.

Mix the gluten free baking mix, baking soda, nutmeg, cinnamon, and salt, and set aside.

In a large bowl beat the eggs and sugar until pale yellow. Add the oil and buttermilk. Stir in the carrots and nuts, then the baking mixture and blend well.

Pour batter into a 9"x5" loaf pan that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 50 minutes, until golden and a cake tester inserted in the center comes out clean.

Let cool in the pan for 10 minutes then on a wire rack until completely cooled. Wrapped in plastic it will stay fresh for 3-4 days and freezes well for 1 month. 

For more gluten free recipes visit:www.glutenfreebakingmixes.com

Gluten Free Soft Chocolate Chip Cookies

This is a nice everyday cookie that is a family favorite and super easy to make. It is a soft centered cookie with lots of chocolate chips and a moist cake like consistency. The recipe make about 2 and 1/2 dozen smaller sized cookies. I love them warm right out of the oven but they also taste great after they have cooled and in the unlikely event you have any leftovers they freeze well.

Recipe:

Soft Chocolate Chip Cookies

1 Cup Plus 2 tablespoons Gluten Free All-Purpose Baking Mix

1/2 teaspoon salt

1/8 teaspoon baking soda

7  tablespoons unsalted butter, room temperature

1/4 cup sugar

1/4 cup packed brown sugar

1 extra-large egg, room temperature

1 teaspoon vanilla

2 tablespoons sour cream

1 1/2 cup semi-sweet chocolate chips

In a small bowl combine the gluten free baking mix, salt,and baking soda. In a large bowl mix the butter and sugars until fluffy. Beat in the egg and vanilla. Add the gluten free baking mixture and the sour cream alternately until just combined.

 Mix in the chocolate chips by hand. Drop dough by rounded tablespoons onto baking sheets lined with parchment paper. Flatten slightly with your fingertips. 

Bake @ 350 degrees until light golden brown, about 12 minutes. Makes 2 1/2 dozen.

For more gluten free recipes and products visit:www.glutenfreebakingmixes.com

Gluten Free Brownie Cheescake

This cheesecake looks very fancy, tastes delicious and still comes together easily.  Using a gluten free brownie mix for the crust is a yummy change of pace and adds an extra layer of creamy goodness to the dessert. I made it for my daughter's birthday last Saturday and everyone gave it great reviews. No one missed the graham crust at all!

Delicious served with a strawberry sauce.

Brownie Cheesecake:

1 Package Gluten Free Brownie Mix

3 8oz. Package Cream Cheese, room temperature

1/2 Cup Sugar

3 Extra-Large Eggs

2 teaspoons Vanilla Extract

Prepare the brownie mix according to the manufacturer's directions. Place 1/2 cup brownie mix in a small bowl.  Put remaining batter into a greased 9" springform pan. Put pan on a double sheet of aluminum foil and wrap foil around pan.  Bake @ 350 degrees for 25 minutes. Cool 10 minutes on a wire rack. Brownies will just be barely done.

In a large bowl beat cream cheese and sugar until well blended. Beat in eggs and vanilla on low speed until combined. Put 1/4 cup of the mix into reserved brownie batter.  Spoon half of the cheesecake batter onto brownie crust and then put half of the reserved chocolate mix, by tablespoons onto this layer. Repeat layers. Swirl batter by cutting through the batter with a knife, avoiding swirling down to the brownie crust layer. Bake at 325 degrees for 50-60 minutes until center is almost set. Cool on wire rack for 10 minutes then run a knife along edge of pan to loosen cheesecake from sides. Cool completely. Remove sides of pan and refrigerate at least 4 hours before serving.

For more delicious gluten free recipes visit:www.glutenfreebakingmixes.com 

Gluten Free Chocolate Crinkle Cookies

After all the holiday baking I want an easy recipe that looks like I spent some time making but in reality only took a few minutes to put together. These cookies fit the bill. They are super fast to mix up and look like cute chocolate snowflakes.  The chocolate chips and a convenient gluten free brownie mix give them a nice rich chocolate  flavor and rolling them in the confectioner's sugar give them a  pretty crinkle appearance. I plan on making these for my super bowl party this year so everyone can enjoy a sweet treat for dessert.

Right out of the oven

Look pretty on a dish

 CHOCOLATE CRINKLE COOKIES

1 package Gluten Free Brownie Mix

1/2 cup Gluten Free All Purpose Baking Mix

1 extra-large egg, room temperature

1/4 cup, plus 2 tablespoons water

3 tablespoons vegetable oil

1/2 cup semisweet chocolate chips

confectioner's sugar

In a large bowl beat the brownie mix, all purpose baking mix, egg, water and oil until well blended. Stir in the chocolate chips.

Place the confectioner's sugar in a shallow bowl. Scoop the dough with a spoon and shape into 1" balls. Drop into the sugar and roll to coat. Place 2" apart on greased baking sheets. Bake @ 350 degrees for 8-10 minutes until set. Cool on wire racks for 10 minutes.  

Makes 2 dozen.  

For more recipes like this visit:www.glutenfreebakingmixes.com

Lemon Poppy Seed Muffins with Raspberry Filling: Gluten Free

This Lemon Poppy Seed Muffin Mix makes such delicious treats you will not even remember you are eating gluten free. I think these muffins are great when made simply using the package recipe because lemon and poppy seeds are such a classic combination, so I thought I would try another version. I decides to make a batch and add some raspberry jam in the middle and wow they were quite the hit.  The tart lemon flavor that my family loves along with the sweetness from the jam gave them an extra dimension that you are sure to enjoy. So either way give them a try and see how delicious an easy gluten free muffin mix can be.

Plain with Raspberry Jam

Raspberry Jam baked in the muffin

For more delicious gluten free recipes and baking mixes visit:www.glutenfreebakingmixes

Apple Cinnamon Pecan Gluten Free Scones

My latest experiment with the gluten free scone mix resulted in a sweet scone that uses familiar ingredients most people will have on hand and are easily available. I added a chopped apple and a teaspoon of cinnamon along with a few pecans to the basic mix and had a delicious new scone to serve my family.  I love this new mix because I can pretty much add any ingredients that traditionally go well together and get a tasty result. Experiment with savory and sweet combinations to make your own version or use my combinations and enjoy scones any time, they are so easy!!

Recipe:

1 package gluten free scone mix

1 medium apple peeled, cored and chopped

1/2 cup chopped pecans

1/2 teaspoon cinnamon

Prepare scone mix as directed and add the rest of the ingredients. You may need to add a little more milk to make the batter workable.

Glaze:

Mix 3/4 cup of powdered sugar, and 1/4 teaspoon cinnamon in a small bowl. Slowly add a tablespoon of water to make a smooth mixture. Drizzle over cooled scones.

For more recipes visit:www.glutenfreebakingmixes

Gluten Free Cheddar & Chive Scones

I have been trying out new recipes for scones this week using the new gluten free scone mix and have been so excited with the results.  I had to cut my chive plant down the other day because we were going to get a really cold night with frost so I have a bunch of chives to use in cooking and baking this week. No problem, I sprinkled them over eggs, froze a bunch in Ziploc bags, and used some to make these really delicious scones. I love scones because they are perfect any time of the day and go down easy with a cup of your favorite hot beverage.

Recipe:
1 package Gluten Free Scone Mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives

Prepare scone mix according to the package mix adding 2 extra tablespoons of milk, the chives and cheddar.
Drop by large spoonfuls onto a greased baking sheet and bake according to the package directions until golden brown.

For more delicious gluten free recipes go to: www.glutenfreebakingmixes.com 

Maple Bacon & Apricot Gluten Free Scones

A few years ago I found a recipe in the magazine Real Simple for a quick appetizer that was simple, different and delicious. A dried apricot and a piece of fresh sage were wrapped in half of a piece of turkey bacon and baked until the bacon was crisp.Then when they are hot, brushed with maple syrup just before serving. A lot of flavors that surprisingly go great together.  When I was thinking of making scones the other  day I wanted something savory so I took the same ingredients and added them to the package of gluten free scone mix. I was pleasantly surprised, the results were exactly what I was looking for. The sage tastes like Fall and the dried apricots and maple syrup add just enough sweetness to balance the smokey bacon. Perfect for a quick breakfast or a snack. In each bite you get lots of different flavors that make for a tasty treat!

Recipe:

1 Package Gluten Free Scone Mix

1/2 Cup diced dried apricots

4 Slices bacon, cooked and crumbled

2 Tablespoons fresh sage, minced 

2 Tablespoons maple syrup

Prepare scones according to package directions, then add the rest of the ingredients and mix until combined.  Dump batter out onto a counter and form into a circle 1" thick. Use a 2" biscuit cutter to form about 9 scones.  Reshaping dough as you need.

Brush with egg wash if desired (1 egg beaten with 1 tablespoon of milk).

Bake according to package directions.

For more delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Zucchini Lemon Fritters

I have been going a little zucchini crazy lately, with so much of it available at the markets and my friends giving me some from their gardens I have a lot to use up. This is a great recipe for an appetizer that is perfect to start a summer dinner or as a light lunch. It was originally found in the Martha Stewart Magazine and I have been making it for years. The lemon and garlic with the zucchini is delicious and the fritter is very light and fresh tasting. I added lemon thyme to the original recipe to give it a different twist but if you only have parsley that works as well. Add a squeeze of lemon for serving and you will be very happy! 

Bubbling away in the pan!

Finished on the plate and ready to eat.

For this and many other gluten free recipes visit:www.glutenfreebakingmixes.com

Zucchini Carrot Muffins; Gluten Free

I make a lot of muffins for many reasons but especially because they are a great on-the-go snack.  On busy mornings if there is time for nothing else a muffin will at least get the day started on a healthy note, and will be filling since most of my recipes have nutritious ingredients packed in them. These muffins are perfect for this time of the year since zucchini is still abundant and the carrots at the farmer's markets are tender and delicious. Since they are so flavorful you will think of  them as a treat instead of a healthy muffin.

Notice the flecks of zucchini and carrot in the muffins

Recipe:

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup oatmeal

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups shredded zucchini

1 cup shredded carrot

1/2 cup applesauce 

2 extra-large eggs

1/2 cup vegetable oil

1/2 cup milk

In a large bowl mix the gluten free baking mix, oatmeal, sugar,salt, baking powder, and cinnamon.  In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry and combine just until mixed.  Divide among 18 muffin tins that have been sprayed with cooking spray.  Bake 18-22 minutes at 350 degrees. Sprinkle some cinnamon sugar over muffins prior to baking for added flavor and crunch.

For more recipes like this visit:www.glutenfreebakingmixes.com

Gluten Free Skillet Peach Cake

This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet.  It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.

Recipe:

4 tablespoons unsalted butter

1/4 cup sugar

1 extra-large egg, room temperature

3/4 cup All-Purpose Gluten Free Baking Mix

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice

Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.

Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like. 

Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned. 

Topping: 

1/2 cup sugar

1/3 cup gluten free oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter

Mix in a small bowl with your fingers until crumbly.

Gluten Free Lemon Blueberry Cupcakes with Lemon Vanilla Frosting

My daughter has been visiting cupcake trucks near where she works in the past few weeks and has been bring me samples of her favorites.  I loved some of them and others not so much. Recently she brought me a blueberry lemon one that I found dry and bland.  It inspired me to experiment making cupcakes using fresh blueberries and lemons with gluten free baking mixes. The results were really good. I began with the vanilla cake mix and added fresh lemon juice and berries.  The frosting was also simple using the vanilla mix made following the lemon version directions. The fresh lemon juice makes all the difference giving a nice brightness to the sweet cake taste and blueberries have that sweet tart flavor that is so delicious with lemon frosting.

I was also happy that the cost of these were a fraction of the truck cupcakes with out a lot of work!

I did go out and buy a cake decorating set for $10 to make the topping "fancy" but they will taste just as good if you simple spread the frosting on the cupcake. The simple blueberry on top makes a nice touch.

Recipe: 

1 Package Gluten Free Vanilla Cake Mix

1 Cup Milk

1/4 Cup Lemon Juice

Jest of one lemon

1/4 Cup vegetable oil

3/4 Cup fresh or frozen blueberries

In a large bowl mix the milk, lemon juice and zest and let sit for 5 minutes. Add the oil and the cake mix and blend until smooth, adding a little more lemon juice if too thick, batter should be pourable. Add the blueberries and stir until just combined.

Divide among 24 mini muffin tins lined with papers.  Bake 25-30 minutes until lightly browned on top.

Let cool on wire racks for 25 minutes then remove and cool completely.

Frost with the Gluten Free Vanilla Frosting Mix using the directions for the lemon variation.

Top with a fresh blueberry if desired.

No Sugar Gluten Free Blueberry Muffins

I have been blueberry picking a few times now over the summer and it has been fun making all my favorite blueberry recipes into gluten free baked goods. Recently I was looking through and old cookbook: "Jane Brody's Good Food Book, Living The High Carbohydrate Way" and came across a recipe for sugarless blueberry muffins that I have never tried before. I made them gluten free by substituting the flour with a gluten free all-purpose baking mix, otherwise I followed the recipe exactly. I was really impressed with the results. As you can see they are bursting with berries and have a natural sweet taste from the orange juice.  I was also happy to calculate the calories in the muffin and figured out each one has only 150 calories for a  good size muffin.  Compared to the calories in a Dunkin Donut blueberry muffin with 460 calories and the reduce fat version with 410 for a similar size blueberry muffin. Even if you want a little extra sweetness with this muffin a tablespoon of regular jam is about 50 calories and this still keeps the calorie count at a reasonable level. So give them a try and enjoy a guilt free snack, that is also tasty.

For more blueberry recipes and other gluten free baked goods visit:www.glutenfreebakingmixes.com

Blueberry Coffee Crumb Cake-Gluten Free

Blueberry Season is a great time to get out some of those old recipes that have been handed down for a few generations and try a new twist to make them even better. I find that the basics are already there, and with a few minor changes most of my old recipes can become new favorites.  This is a recipe my Husband's Aunt Betty gave me when we were first married.  It has lots of blueberries and the crust is delicious.  I made it gluten free by using a convenient baking mix and eliminated some of the butter in the topping, otherwise left it alone. It's still great for breakfast with a cup of coffee and also my kids love it with a big glass of milk!

For the recipe go to:http://www.mdillon.applybuilder.com/blueberry-coffee-crumb-ca.html

Blueberry Peach Crumble

A few days ago I went blueberry picking at a local farm that pretty much has acres and acres of blueberry bushes that have the most delicious berries. I find myself going there a few times during the months of July and August. I then come home and go over my recipes and make the family favorites to enjoy with the fresh berries. Of course half of the blueberries get eaten straight out of the refrigerator as snacks but they are so healthy that's okay. One of  my favorite desserts that I  make all year long are different types of  crumbles. They are so simple and work well with any fruit so they are good for all seasons, but this combination of blueberries and peaches is especially delicious and the fruit is available at the same time of the year.This recipe makes eating gluten free a breeze.

Blueberry Peach Crumble

1 cup blueberries

1 peach, skinned and diced

1 tablespoon Gluten Free All-Purpose Baking Mix

1/2 teaspoon Lemon zest

1  teaspoon lemon juice

2 tablespoon sugar

Combine all above ingredients and let sit while you make the topping.

 Topping:

1/3 cup Gluten Free All-Purpose Baking Mix

2 tablespoons sugar

2 tablespoons brown sugar

1/8 teaspoon cinnamon

3 tablespoons cold unsalted butter, cubed

Mix the all-purpose baking mix, sugars, and cinnamon in a small bowl. Add butter and mix with an electric mixer or your fingers until crumbly.

Put fruit into a 5" x 5" square baking dish or two individual size ramekins  Sprinkle topping over fruit to cover.  Bake 40 minutes @350 degrees until bubbling and golden brown on top. 2 servings

For other delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Jordan Marsh Blueberry Muffins

It's that time of the year again, Blueberry Picking. As a little girl when my family lived near Boston we would go into the city and always stop at the Jordan Marsh Store to get a blueberry muffin before we started our shopping day. Over the years I have made different attempts to re-create this muffin with some success, but now that I had the original recipe I was so excited to make them and do a gluten free version at the same time. 

 Here in Connecticut there are many towns that have the most wonderful blueberry farms that grow huge blueberry bushes that supply me with as many blueberries to make all my favorite recipes, as well as enough to freeze for later. It's  fun to go early in the morning (cooler) and taste as you pick. I really appreciate the quality of fresh picked berries, but if you don't live in an area where blueberry picking is available or it's just not your thing, farmer's markets are a great source for delicious fruit and sometimes supermarkets have pretty good berries in season as well.

There is something that sets this muffin above the average muffin you get in a bakery, it could be that it is just very simple and doesn't have any fancy ingredients, not even some lemon or cinnamon so the true taste of the blueberries shine. 

The recipe was  included in this article for a reason. So make a batch and enjoy  the experience so many people savored when the store was open. These were a special treat many years ago and soon will become a family favorite, I know I am happy!!  

Recipe:

1 1/2 cups Gluten Free All-Purpose Baking Mix

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, room temperature

1 1/4 cups sugar

2 extra large eggs

1/2 teaspoon vanilla

1/2 cup buttermilk 

2 cups blueberries

sugar for sprinkling

Heat oven to 375 degrees. Line a 12 cup regular muffin pan and a 12 cup mini muffin pan with paper liners.

In a small bowl mix gluten free all-purpose baking mix, baking powder and salt.

In a large bowl mix with an electric mixer combine the butter and sugar until fluffy  Add the eggs one at a time until batter is smooth, blend in the vanilla.  Add the flour mixture to the batter alternately with the buttermilk, beginning and ending with the flour.  Don't over mix.  Fold in the blueberries gently just until combined.  

Divide the batter among the 12 regular and 12 mini muffin pans filling about 2/3 full. Sprinkle the tops with a little sugar.  Bake the regular muffins for 27 minutes and the mini muffins 12-15 minutes until golden.

For other recipes like this go to:www.glutenfreebakingmixes.com

Gluten Free Bacon & Cheddar Waffles

Using a Gluten Free Hi Protein pancake mix makes these waffles a hearty way to start the day. The bacon and cheese in the batter tastes like a complete breakfast in each bite. They come together quickly enough for a weekday morning or you can make a batch, freeze and reheat for an even faster breakfast, or equally perfect for a late night snack. 

Recipe:

Bacon and Cheese Waffles

2 cups Gluten Free Hi-Protein Pancake Mix

2 eggs

1 2/3 cups milk, 1% or skim  

1 cup low fat sour cream

1 tablespoon melted butter

8 bacon strips, cooked and crumbled

1 cup shredded cheddar cheese

Mix first 5 ingredients in a large bowl, then add bacon & cheese. Bake in a preheated waffle iron until golden brown. Serves 4-6.

For more easy Gluten Free recipes go to: http://www.glutenfreebakingmixes.com/page/page/8509453.htm