I’m always looking for new “bread” products recipes for our gluten-free eaters. I think that is the thing they miss the most. Thanks to “The American Test Kitchen” ( ATK ) the possibilities are a lot greater.
Bread Pudding With Pecan Topping
When I was growing up my mother made a recipe called “Crumb Pudding” and I always thought it was the same as “Bread Pudding”. I was way wrong! Totally different. Don’t get me wrong Crumb Pudding is wonderful and I will have to post it another time. I wanted to make Bread Pudding and see what it was like. John and I had an idea of what we wanted it to taste like, so off to the internet. Bread Pudding with Pecan Topping is what we came up with after reading many recipes and not liking any of them 100%.
Breakfast Quiche
Something we love but don’t make very often is Quiche.Sometimes we make it for dinner but our favorite meal to eat it is for breakfast, thus Breakfast Quiche.
Apple-Carrot Muffins
There are so many wonderful things to cook with in the Autumn months. Apples and carrots, just to name a couple, each have great recipes using them individually as the main ingredients.
This recipe combines them for a moist quick bread like texture in a muffin with a light streusel topping and a delicious taste that is not so super sweet.
“Apple-Carrot Muffins”
Ingredients
1 cup whole wheat flour
1 cup white flour
1/4 cup quick oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
2/3 cup packed brown sugar
2 large eggs
6 tbsp powdered buttermilk
1 1/2 cups water
1/4 cup canola oil
1 1/4 cups grated apple (grate just before adding)
1 1/4 cups finely grated carrot
1/2 cup chopped pecans
Sift together flours, baking powder, soda, salt and cinnamon. Whisk in brown sugar, powdered buttermilk and oats. Set aside. In a separate bowl whisk eggs until well blended. Stir in water and oil. Add liquid to flour mixture just until moistened. Add apples, carrots and nuts, stirring only until evenly blended. DO NOT OVER MIX.
Line 10 – 3 1/2″ or 16 standard muffin pan cups with paper liners. Spoon into paper liners, filling cups about three-fourths full. Sprinkle each with 1- 1 1/2 tbsps streusel topping.
Bake at 400 degrees for 15-20 minutes depending on the size of muffin pans or until a tooth pick comes out clean.
Try them for your next holiday brunch. They’re delicious and actually pretty healthy in the mix.
Enjoy!!!
Buttermilk Pancakes
We love pancakes at our house. We eat them for breakfast, dinner, snacks really anytime – they freeze really well. I realized the other day that I hadn’t made them in a while. So when we had a snow day a little while ago, the kids and I thought pancakes would be perfect. This recipe is really easy and tastes amazing.
