Posts Tagged "Gluten Free"

Muffins- Lemon Raspberry Streusel regular or gluten free

Posted by on Jun 1, 2011 in Recipes | Comments Off on Muffins- Lemon Raspberry Streusel regular or gluten free

Lemon Raspberry Streusel Muffins


Muffins- Lemon Raspberry Streusel regular or gluten free
  • Batter:
  • ½ C Butter, softened
  • 1 C sugar
  • 2 eggs
  • 1 tsp lemon extract
  • zest from one lemon
  • ½ C half and half (milk may be substituted)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 C flour or
  • 2 C fresh or frozen raspberries
  • Streusel Topping:
  • ⅓ C Sugar
  • ¼ C All Purpose Flour
  • 2 T Butter
  1. Cream with an electric mixer butter and sugar.
  2. Beat in eggs.
  3. Then add lemon extract, zest, and half and half.
  4. Mix in baking powder, salt and cinnamon.
  5. Briefly beat in flour just until mixed.
  6. Hand fold in raspberries.
  7. Use regular size muffin tins. You can spray the tin and put batter directly into the tin or spray the top area of the tin and use paper lined cups for the wells (The latter works the best.)
  8. Fill cups so they are crowned a little over the top, makes 11 good size muffins.
  9. Mix the sugar and flour together for the streusel topping, then cut in butter to make crumbles. Divide mixture between the 11 muffins and sprinkle on top.
  10. Bake at 375 degrees F for about 40 minutes. Test with a toothpick. Serve hot with butter.
For gluten free, I use McArthur Gluten Free Flour. You might have to add an additional ¼ cup flour to the 2 cups of flour to thicken it up for a whole batch. What is even better, use the regular amount of flour and add 1 teaspoon of Xanthan Gum. It is a thickener. You can find it in the specialty foods area of your grocery store. They turned out wonderful using this. Gluten free has a tendency to be crumbly, even more so if you are adding more flour. This took care of that and if you hadn't told me they were gluten free, I wouldn't have been able to tell!
Nutrition Information
Serving size: 10-12


1/2 batch of Gluten Free Lemon Raspberry Steusel Muffins

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Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free

Posted by on Dec 18, 2010 in Recipes | 1 comment

Gluten Free Chocolate Peanut Butter Snack Mix

Snacks- Chocolate Peanut Butter Rice Chex Mix- Gluten Free
Prep time:
Cook time:
Total time:
I saw a bag of this at Sams Wholesale the other day, called Muddy something, so I suppose you could buy it pre-made.  It might be cheaper homemade, and you don’t have the extra chemicals in it!  I got this recipe from Carol Weiner of Townsend, TN, at Tuesday’s Dazzling Domino's Dames!
  • 9 cups of Rice Chex (almost a whole box)
  • ½ cup of peanut butter (doesn’t make any difference if it is creamy or chunky, but I use creamy.)
  • 12 oz bag of semi-sweet chocolate chips
  • powdered sugar
  1. Melt the chocolate in your microwave or on your stove top and add the peanut butter.
  2. Mix just until creamy smooth.
  3. Pour over the Chex mix in a big bowl.
  4. Gently toss and stir until covered.
  5. Pour a cup of powdered sugar on top of the Chex mix and toss until pieces start to separate. You will do this 3 or 4 times using a few cups of powdered sugar, but I never measured exactly how much.
  6. This freezes well.
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Breakfast- Savory Eggs

Posted by on May 18, 2008 in Recipes | Comments Off on Breakfast- Savory Eggs

Savory Eggs

Breakfast- Savory Eggs
Serves: 8
Prep time:
Cook time:
Total time:
  • 1 8oz package of Kraft Deli Deluxe sharp cheddar slices
  • 3 T butter
  • 1 cup half and half
  • ½ t salt
  • ¼ t pepper
  • 1 T Dijon mustard
  • 14 eggs
  • 1 T fresh chives chopped
  • 2 cups sharp cheddar cheese, grated
  • dash or two of paprika
  1. This recipe easily divides in half for an 8X8 pan; serves 4 with bacon or sausage on the side or for a full recipe butter a 9X13 casserole dish.
  2. Cover the bottom with cheese slices.
  3. Top cheese with dots of butter.In a small bowl, whisk together half and half, salt, pepper, and mustard.
  4. In a separate bowl, beat eggs with chives.
  5. Pour half of the cream mixture over the cheese then pour the eggs over the cream mixture, then top with remaining cream mixture.
  6. Sprinkle with grated cheddar cheese, then paprika.
  7. May be covered and refrigerated overnight at this point.
  8. Bake in a preheated oven at 325 degrees for 40 minutes.
  9. Let stand a few minutes after removing from the oven, a full recipe serves 8 people.
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