fruit Archives - Spindles Designs by Mary and Mags

Gluten Free – Grandmas Banana Bread

May 2, 2014 by Margaret 1 Comment

A classic favorite that I can now feed my family again. Grandma’s banana bread is the best and only recipe I like to make. When we turned gluten free I found so many of my favorite things suddenly out of reach. I have been slowly turning recipes so we can still eat some if not all of our favorite things. So, with a great big smile I add Grandma’s Banana Bread to the list of things we can still eat.

Gluten-Free Banana Bread

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
2 bananas, mashed
1 1/2 cups ATK flour
1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1/2 cup sour milk

Cream butter and sugar. Add eggs, vanilla and mashed bananas. In separate bowl sift flour, xanthan gum, baking soda, and baking powder. Alternate adding flour and sour milk starting and ending with flour. Let the batter sit for at least 10 minutes before baking. Bake in greased and floured bread pan or lined muffin tin.

Bake 350 degrees
Bread: 1 hour
Muffins: 25-30 min.

Mary Catherine

If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Fresh Peach-Raspberry Kuchen

September 13, 2013 by Margaret 6 Comments

I don’t usually like cooked peaches. I am a fresh peach girl, but I love this Kuchen which can be

made with plums instead of raspberries.

Sift together:
1 cup flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt

Cut 3 tbsp butter into the dry ingredients. In a small bowl combine 1 egg, 1/4 cup milk and 1/2 tsp vanilla. Add to the flour mixture. Stir with a fork until smooth. Spread batter evenly in a well greased 9″ X 9″ baking dish or 9″ pie plate.

Peel and slice 1- 2 ripe peaches and arrange with about 2-3 dozen fresh raspberries on top of batter.

In a small sauce pan melt 3 tbsp butter, stir in 4 tbsp sugar and 1 tsp cinnamon. Spoon evenly over fruit. Bake at 400 degrees for 18-23 minutes. Serve hot with vanilla ice cream or cool with whipped cream.

Enjoy!!

If you are new to Spindles we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Porcupine Meatballs

Star and Heart Banner

Please follow and like us:

Everyday Waffles

August 8, 2013 by Margaret 6 Comments

School has started in my neck of the woods and it has me reminiscing. I love breakfast food. I’m not sure what it is that makes my mouth water, but I love it. I’m thinking about blaming my mom (ha, ha). She always wanted to make sure we had a good breakfast before school, so she would make breakfast almost everyday. She made it so often and we loved it so much that instead of automatically pouring a bowel of cereal we would check to make sure she didn’t have something else in mind. Waffles were always special. Even when we had them every week.

[Read more…]

Please follow and like us:

Citrus Ice

June 7, 2013 by Margaret 7 Comments

This cool delicious summer treat is so refreshing on a hot day. But don’t eat too fast, or you will get brain freeze.

Citrus Ice

3 cups sugar
4 cups water
5 or 6 ripe bananas, mashed
1 46 oz pineapple juice
1 12 oz can frozen lemonade (undiluted)
1 12 oz can frozen orange juice concentrate (undiluted)
2 quarts water
1 15 oz can crushed pineapple (optional)
1 2 liter bottle Fresca

In a large sauce pan, bring to a boil sugar and 4 cups water. Let cool. In a very large bowl mix all ingredients. Divide between two two empty 5 quart ice cream containers. Place in freezer for about four hours, stir and scrap edges. Repeat every 2 hours until frozen to a slushy consistency. To serve, thaw for 20-30 minutes and spoon into glasses. Pour Fresca over slush. Enjoy!

Mary Ellen

Please follow and like us:

Grandma’s Banana Bread

April 29, 2013 by Margaret 3 Comments

Grandma almost always had banana bread in her freezer when I was growing up. I thought she just really liked banana bread.

Now I know why – no one wants to eat a brown banana.

No matter how many bananas I buy, I almost always have a couple that don’t get eaten.

[Read more…]

Please follow and like us: