Wednesday, April 30, 2014

Gluten free apple cider muffin / or doughnuts









This recipe is from taste of home but I altered it to make muffins since I do not have the doughnut pan.  These are really sweet, but they do taste like doughnuts! The link http://www.tasteofhome.com/recipes/gluten-free-apple-cider-doughnuts

10 ServingsPrep: 20 min. + standing Bake: 15 min. + cooling

Ingredients

  • 2 cups gluten-free biscuit/baking mix
  • 3/4 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon apple pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • 1/2 cup warm water (110° to 115°)
  • 6 tablespoons butter, melted
  • 1/4 cup unsweetened applesauce, room temperature
  • 1 tablespoon vanilla extract
  • GLAZE:
  • 1 cup apple cider or juice
  • 1 tablespoon butter, softened
  • 2/3 to 3/4 cup confectioners' sugar

Directions

  • In a large bowl, mix the first eight ingredients. In another bowl,
  • whisk the water, butter, applesauce and vanilla until blended. Add
  • to the dry ingredients; stir until blended. Cover and let rest for
  • 10 minutes.

FOR MUFFINS __ME--If not using a doughnut pan just place in about ten muffin cups and cook at 325 until nice and brown. It will take longer than the doughnut tins.  It will take 14-18 minutes or may be longer--just keep checking until they are nicely browned  Glaze using glaze recipe below.


  • FOR DOUGHNUTS: [Cut a small hole in the corner of a food-safe plastic bag; 
  •  fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full. note--you will make more after these are done
  • Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.]
  • FOR GLAZE, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts.

Stir fry chicken and veggies



This was delicious and we added it to rice with gluten free soy sauce. We used 2-3 chicken breasts cut up, red cabbage, red bell pepper, some white onion, garlic cloves and asparagus.  We just sauteed it until everything was done.

Gluten free shortcake



 I wanted to remember this. This is made from the Gluten free Bisquick using their recipe and it is ohhhhhhhh so great with strawberries and whipped cream OR even by itself.

PHOTO PROBLEM

Photos MAY BE temporarily down due to photobucket probems!! SORRY